Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie
2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal for Recipes or 36 packets Equal Sweetener*
1/3 cup plus 2-tablespoons cornstarch
Two egg whites
1 teaspoon finely grated lemon peel (optional)
2 tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
Three egg whites
1/4 teaspoon cream of tartar
3-1/2 teaspoons Equal for Recipes or 12 packets Equal® Sweetener
* Equal Spoonful cannot be used in meringue recipes.
Mix water, lemon juice, 10-3/4-teaspoons Equal for Recipes and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir one minute. Beat eggs and two egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat one minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.
Beat three egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2-teaspoons Equal® Measure, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping. Bake pie in preheated 425-degree oven until meringue is browned, about five minutes. Cool completely on wire rack before cutting.
Recipe makes eight servings.
Nutrition information per serving:
Total Fat: 10g
Exchanges: 2 Bread, 2 Fat