Pie Maven.com

Diabetic Lemon Meringue Pie

1 Basic 9” Pie Crust

5 tbsp sugar substitute (such as Splenda)

2 1/4 cups water

1/2 cup lemon juice

1 tsp lemon rind - grated

1/2 cup cornstarch

2 eggs

5 egg whites - divided

2 tbsp margarine

1 - 2 drops yellow food coloring - optional

1/4 tsp cream of tartar

 

Blind Bake pie crust.

 Preheat oven to 425 degrees.

 Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over medium-high heat until boiling. Boil, whisking constantly, 1 minute.

Whisk about 1 cup of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan.

Remove from heat. Add margarine, stirring until melted.

Stir in (optional) food color and pour mixture into baked pie crust.

 Prepare meringue:  Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks.

Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.

 Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.

Bake at 425 degrees until meringue is browned, about 5 minutes.

Cool completely on wire rack.