Lemon Meringue Pie

8 servings

Pie Filling:
Pastry for single-crust 9-inch pie
2-1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1-1/2 teaspoons grated lemon peel
1-1/2 cups Equal Spoonful**
2 tablespoons stick butter or margaine
1 to 2 drops yellow food coloring (optional)

Meringue:
3 egg whites
1/4 teaspoon cream tartar
2/3 cup Equal Spoonful***

* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice
from Concentrate

** May substitute 36 packets Equal sweetener

*** May substitute 16 packets Equal sweetener

For Pie Filling, roll pastry on floured surface into circle 1 inch larger
than inverted 9-inch pie plate. Ease pastry into plate; trim and flute
edge. Pierce bottom and side of pastry with fork. Bake in preheated 425 F
oven 10 to 12 mins or until pastry is golden. Cool on wire rack. Combine
water, lemon juice and cornstarch in medium saucepan. Bring to a boil over
medium-high heat, stirring constantly. Boil and stir 1 min. Beat eggs, 2
egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal . Stir
about half of hot cornstarch mixture into egg mixture. Return all to
saucepan. Cook and stir over low heat 1 min. Remove from heat. Stir in
butter until melted.

Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer
until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in
2/3 cup Equal , beating to stiff peaks. Spread meringue over hot lemon
filling, carefully sealing to edge of crust to prevent shrinking or
weeping.

Bake pie in 425 F oven about 5 mins or until meringue is lightly browned.
Cool completely on wire rack. Cut pie into wedges. cals 178 protein 5 g
carbo 20 g fat 9 g cholesterol 65 mg sod 133 mg WWP - 4 Points


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