Diabetic Dessert Recipes

Diabetic Dessert Recipes for Hot Puddings 2: Lemon Meringue Pie

This is the second of three diabetic dessert recipes for hot puddings. Of course, you can eat this just as well warm or cold. Any which way, lemon meringue pie is yummy.

Lemon Meringue Pie

Enough pastry for a 9” deep pie tin
Filling:
2¼ cups water
½ cup lemon juice
10¾ tsp Equal for Recipes
 or 36 packets Equal sweetener
 or 1½ cups Equal Spoonful
1/3 cup cornstarch plus
2 tblsp cornstarch
2 eggs
2 egg whites
1 tsp finely-grated lemon peel (optional)
2 tblsp margarine
2 drops yellow food color (optional)
Meringue:
3 egg whites
¼ teaspoon cream of tartar
3½ teaspoons Equal for Recipes
 or 12 packets Equal sweetener*

*Equal Spoonful cannot be used in meringue recipes

Pre-heat the oven to 425ºF (210ºC).

Roll out the pastry and line the bottom and sides of the pie dish, wetting the seams and pressing together. Prick the base with a fork all over.

Fill the pastry case with baking beans (these are just dried beans you use over and over for baking, to hold the base down while it cooks). Bake for 15-20 minutes. Remove from the oven and take out the beans. Cool, but leave the oven on.

How to make the filling:
Mix water, lemon juice, Equal (from filling ingredients) and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir for 1 minute.

Beat eggs and 2 egg whites in small bowl; stir in about half the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over a low heat for about a minute. Remove from heat; add margarine, stir until melted. Stir in food color and grated lemon peel.

Pour mixture into baked pie shell.

How to make the meringue topping:
Beat 3 egg whites in a medium bowl until foamy; add cream of tartar and beat until the mixture forms soft peaks when lifted with the whisk.

Gradually beat in Equal (from meringue ingredients list), beating until stiff peaks form.

Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie until meringue is browned, about 5 minutes. Either serve hot, warm or cool completely on a wire rack before cutting.

Serving size: 1 slice (one-eighth of a pie). Exchanges Per Serving: 2 Fat, 1½ Bread.

Nutrition Facts: Calories 187; Total fat 9g; Cholesterol 58mg; Sodium 149mg; Carbohydrate 22g; Protein 5g.

Source: Best Diabetic Recipes