2 1/4 cups water
1/2 cup lemon juice
10 3/4 teaspoons Equal® Measure or 36 packets Equal®
1/3 cup plus 2 Tablespoons cornstarch
2 egg whites
1 teaspoon finely grated lemon peel (optional)
2 Tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® Measure or 12 packets Equal®
Mix water, lemon juice, 10 3/4 teaspoons 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 the remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3 1/2 teaspoons Equal® Measure, beating to stiff peaks. Spread meingue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425-degree F oven until maringue is browned, about 5 minutes. Cool completely on wire rack before cutting.
Serving size: 1 slice Yield: 8 servings Exchanges: 2 bread, 2 fat Nutrition: 223 Calories, 6 g Protein, 29 g Carbohydrate, 10 g Fat
Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.
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