Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 Servings
Crust:
8 Graham crackers (3/4 c); crushed
3 tb Margarine; melted
2 tb Sugar
Filling:
2 lg Egg whites; room temperature
1/4 ts Cream of tartar
1/4 c Sugar
1 c Water
3 tb Lemon juice
2 tb Corn starch
1 Lemon; grated zest of
1 tb Margarine
3 dr Yellow food coloring
1/3 c Sugar equivalent
Combine crust ingredients in 9" pie plate and mix with fingers.
Press crumbs evenly around edges and on the bottom of pie tin.
Bake at 350 F for 6 minutes. Cool before filling.
Filling:
Beat egg whites until frothy. Add cream of tartar and continue to
beat at high speed, gradually adding sugar until meringue is stiff.
Combine water, lemon juice, and corn starch in a small saucepan and
stir until smooth. Add lemon zest, margarine, and food coloring to
corn starch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.
Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.
Pour filling into crust and refrigerate until firm.
Per serving: 132 cal, 18 g carbs, 2 g pro, 6 g fat, 130 mg NA
Exchanges: 1 Bread, 1 Fat
Recipe by The New Diabetic Cookbook by Mabel Cavaiani c. 1989
