Mom's lemon meringue pie

Yield: 8 Servings

Measure Ingredient
2¼ cup Water
½ cup Lemon juice
10¾ teaspoon Equal \"Measure\" -or-
36 \N Packets Equal sweetener
⅓ cup Plus
2 tablespoons Cornstarch
2 \N Eggs
2 \N Egg whites
1 teaspoon Finely grated lemon peel (optional)
2 tablespoons Margarine (up to)
2 drops Yellow food coloring (optional)
1 \N Baked 9-inch pie shell or baked \"reduced-fat pie pastry\" (see recipe)
3 \N Egg whites
¼ teaspoon Cream of tartar
3½ teaspoon Equal \"Measure\" -or-
12 \N Packets Equal sweetener


Prepare 9-inch pie shell or Reduced-Fat Pie Pastry.

Mix water, lemon jhuice, 10-¾ tsp. Equal Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about ½ the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food coloring and lemon peel. Pour mixture into baked pie shell.

Meringue: Beat 3 egg whites in medium bowl until foamy; add cream of tartar nad beat to soft peaks. Gradually beat in 3-½ tsp. Equal Measure, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425ø oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

Makes 8 servings, 50% calorie reduction from traditional recipe. Per serving: 233 calories, 6 g protein, 29 g carbohydrate, 10 g fat, 53 mg cholesterol, 223 mg sodium.




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