Low Fat Lemon Pie
Low Fat Lemon Pie recipe 9
milk, skim, evaporated
whipped topping, prepared
Melt margarine on medium to low heat.
Roll graham crackers into crumbs with rolling pin.
Mix crumbs and melted margarine.
Pat to make crust on bottom and sides of pie pan.
Add cold evaporated milk to whipped topping (do not add vanilla).
Sprinkle in 24 packages of sweetener.
Mix and beat according to directions.
Beat egg yolks slightly, and gradually stir in lemon juice.
Gradually fold in the whipped topping.
Spread in pie crust.
Turn on broiler so it will get hot.
Beat 3 egg whites frothy (use clean beaters so whites will beat up as fluffy as possible).
Add 1 tablespoon sugar and beat until blended in.
Add another tablespoon sugar and 3 sweetener packages and beat until soft peaks form.
Spread meringue over top.
Spread meringue to stick to the edges so it won't shrink when you broil it.
Put under broiler for 30 to 60 seconds until meringue is lightly browned.
The flavors will blend better if you chill for 5 hours.