Diabetes Friendly Lemon Pie
Diabetes Friendly Lemon Pie recipe
Yield
8 servingsPrep
25 minCook
6 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 | each |
graham crackers/wafers
crushed |
*
|
| 3 | tablespoons |
margarine
melted |
|
| 2 | tablespoons |
sugar
|
|
| Filling | |||
| 2 | large |
egg whites
at room temp |
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | tablespoon |
margarine
|
|
| 3 | drops |
food coloring
yellow |
*
|
| 8 | packets |
sugar substitute
|
* |
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 | each |
graham crackers/wafers
crushed |
*
|
| 45 | ml |
margarine
melted |
|
| 3E+1 | ml |
sugar
|
|
| Filling | |||
| 2 | large |
egg whites
at room temp |
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
water
|
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | each |
lemon zest
grated |
*
|
| 15 | ml |
margarine
|
|
| 3 |
food coloring
yellow |
*
|
|
| 8 | packets |
sugar substitute
|
* |
| 59 | ml |
sugar
|
|
Directions
Combine crust ingredients in 9 inch pie plate and mix with fingers.
Press crumbs evenly around edges and on the bottom of pie tin.
Bake at 350℉ (180℃) 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 cornstarch in a small saucepan and stir until smooth.
Add lemon rind, margarine and food coloring to cornstarch 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.
