Sensational Lemon Meringue Pie Suitable For Diabetics Recipes

SENSATIONAL LEMON MERINGUE PIE - SUITABLE FOR DIABETICS

Steps:

• preheat oven to 180c (350f).
• Roll out and place pastry in a 6-7inch pie dish,.
• In a small non stick saucepan, blend the corn flour with the water adding the lemon zest and the juice from the lemons. slowly bring to the boil, stirring all the time.
• add 4 tablespoons of the splenda, removing from the heat, let it cool for about 10 minutes.
• Separate the egg yolks from the whites. Put the egg white to one side for the meringue and add the yolks to the lemon mixture and pour the mixture into the pastry shell.
• Bake for about 12-15 minutes, until set.
• While the base is cooking whisk the egg whites in a bowl until it forms peaks, add the remaining sweetener and whisk again to fold in well.
• Spread the meringue over the lemon filling and return to the oven for about 5 minutes or until the peaks of the meringue turn a lovely honey brown.

SIMPLE "LIGHT" LEMON PIE

Steps:

• In small saucepan, combine pudding mix and gelatine.
• Add water and lemon juice.
• Stir until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1-2 minutes longer or until thickened.
• Remove from the heat; cool clightly.
• Pour into crust.
• Cover and refrigerate for 3 hours or until set.
• Spread with whipped topping.

MOM'S LEMON MERINGUE PIE

Steps:

• 1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425°F oven until pastry is browned, 10 to 15 minutes. Cool on wire rack.2. Mix water, lemon juice, 10 3/4 teaspoon EQUAL Measure (or other EQUAL products) and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly with a wire whisk. Boil and stir 1 minute remove from heat. Beat eggs and 2 egg whites in small bowl stir in about half of hot cornstarch mixture. Stir egg mixture back 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 color, if desired. Pour mixture into baked pie shell.3. Beat 3 egg whites in medium bowl with electric mixer until foamy add cream of tartar and beat to soft peaks. Gradually beat in 3 1/2 teaspoon EQUAL Measure or 12 packets EQUAL sweetener, beating until stiff peaks form. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.4. Bake pie in preheated 425°F oven until meringue is lightly browned, about 5 minutes. Cool completely on wire rack before cutting.EXCHANGES2 Carbohydrate1 1/2 FatPYRAMID SERVINGS1 1/2 Starch1/2 Sweet1 1/2 FatNUTRITION FACTSCalories 240 Calories from Fat 90Fat 10 g Saturated Fat 2 gCholesterol 53 mgSodium 227 mgCarbohydrate 31 g Dietary Fiber 1 g Sugars 8 gProtein 6 g