Lemon Cream Pie (Diabetic)
Yield
1 piePrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
margarine
|
|
| 3 | tablespoons |
water
|
|
| Lemon custard | |||
| 3 | each |
egg yolks
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | envelope |
gelatin, unflavored
nvelope |
|
| ¾ | cup |
lemon juice
|
|
| 1 | tablespoon |
lemon zest
|
|
| 1 | tablespoon |
margarine
|
|
| Topping | |||
| 2 | each |
egg whites
|
*
|
| 1 | tub |
whipped topping, prepared
|
*
|
| ½ | cup |
milk, skim
|
|
| 1 | each |
lemon
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
margarine
|
|
| 45 | ml |
water
|
|
| Lemon custard | |||
| 3 | each |
egg yolks
|
*
|
| 15 | ml |
cornstarch
|
|
| 1 | envelope |
gelatin, unflavored
nvelope |
|
| 177 | ml |
lemon juice
|
|
| 15 | ml |
lemon zest
|
|
| 15 | ml |
margarine
|
|
| Topping | |||
| 2 | each |
egg whites
|
*
|
| 1 | tub |
whipped topping, prepared
|
*
|
| 118 | ml |
milk, skim
|
|
| 1 | each |
lemon
sliced |
|
Directions
In food processor, combine flour and margarine; process with on-off motion until coarse crumbs.
Add water and blend until mixture forms a ball.
Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
Trim edges. Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork.
Weigh down with dried beans or rice; bake in 350℉ (180℃) F oven 10 minutes.
Remove beans and paper; bake 15 to 20 minutes or until lightly browned.
Let cool.
