Lemon Meringue Pie (made with Equal)

By á-4099

The traditional dessert with 61% less calories. A cooked lemon custard layer is topped with mounds of golden baked meringue. Your diet never had it so good!

Ingredients

• 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

Details

Servings 8
Adapted from equal.com

Preparation

Step 1

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 minutes 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 minute.

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 minute.

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 minutes or until meringue is lightly browned.

Cool completely on wire rack. Cut pie into wedges.