Diabetic Lemon Meringue Pie"

"BASIC PIE CRUST"

1 1/4 cups all-purpose flour
1 teaspoon Equal® sweetener
1/4 teaspoon salt
4 tablespoons margarine - cold
or vegetable shortening
3 tablespoons ice water - up to 5 tbsp

"FILLING"

15 1/4 teaspoons Equal® sweetener - divided or 49 packets of equal
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind - grated
1/2 cup cornstarch
2 eggs
5 egg whites - divided
2 tablespoons margarine
1 drop yellow food coloring - optional up to 2 drops
1/4 teaspoon cream of tartar

"Pie Crust"

Combine flour, sugar, and salt in medium bowl. Cut in margarine until
mixture resembles coarse crumbs. Sprinkle with water, 1 tbsp at a time
mixing lightly with a fork after each addition until pastry just
hold together.

Roll pastry on floured surface to circle 1 1/2" larger than inverted 9" pie
pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with
tines of a fork. Bake at 425 until browned, about 15 minutes. Cool on wire
rack

"Filling Directions"

Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch in
medium saucepan. Whisk over medium high heat until boiling; boil, whisking
constantly, 1 minute. Whisk about 1 cup mixture into combined eggs and 2 egg
whites; whisk egg mixture into saucepan. Remove from
heat; add margarine, stirring until melted. Stir in food color; pour mixture
into baked pie crust.

Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks
 beat to stiff peaks, adding remaining 3 1/2 tsp equal
gradually.Spread meringue over hot lemon filling, sealing to edge of crust
to prevent shrinking or weeping.

Bake at 425 until meringue is browned, about 5 minutes.
Cool completely on wire rack.
 
Per serving:
224 calories, 9 gm fat, 45 mg cholesterol, 217 mg sodium, 28 gm carbohydrate
 0 gm fiber, 5 gm protein
Exchanges: 2 bread, 2 fat,
  Weight watcher Point 5
 

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