| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 2 1/4 | c | Water |
| 1/2 | c | Lemon juice |
| 10 3/4 | ts | Equal "Measure" -or- |
| 36 | Packets Equal sweetener | |
| 1/3 | c | Plus |
| 2 | tb | Cornstarch |
| 2 | Eggs | |
| 2 | Egg whites | |
| 1 | ts | Finely grated lemon peel (optional) |
| 2 | tb | Margarine (up to) |
| 2 | dr | Yellow food coloring (optional) |
| 1 | Baked 9-inch pie shell or baked "reduced-fat pie pastry" (see recipe) | |
| 3 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 3 1/2 | ts | Equal "Measure" -or- |
| 12 | Packets Equal sweetener |
INSTRUCTIONS
MERINGUE Prepare 9-inch pie shell or Reduced-Fat Pie Pastry. Mix water, lemon jhuice, 10-3/4 tsp. Equal Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food coloring and lemon peel. Pour mixture into baked pie shell. Meringue: Beat 3 egg whites in medium bowl until foamy; add cream of tartar nad beat to soft peaks. Gradually beat in 3-1/2 tsp. Equal Measure, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing edge of crust to prevent shrinking or weeping. Bake pie in preheated 425° oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting. Makes 8 servings, 50% calorie reduction from traditional recipe. Per serving: 233 calories, 6 g protein, 29 g carbohydrate, 10 g fat, 53 mg cholesterol, 223 mg sodium. EQUAL "SUNRISE TO SUNSET" REDUCED/LOW CALORIE RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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