Diabetic lemon meringue pie

Yield: 6 servings

Measure Ingredient
1½ cup Water
4 packs Equal (or 1T sweetener)
4½ teaspoon Cornstarch
2 \N Eggs
⅓ cup Lemon juice
4 \N Egg whites (meringue)
4 packs Equal (meringue)
1½ teaspoon Cream of tartar (meringue)

Cook all ingredients in double boiler until thickened. [PAUSE] Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown.

Submitted By MICHELLE BRUCE On 03-13-95

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