Sugar Free Lemon Meringue Pie Recipes
SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, lemon juice and cornstarch in a 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® or 36 packets.
- 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 into 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® or 16 packets), 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.
SUGAR FREE LEMON MERINGUE PIE
This lemon meringue pie is a delicious dessert that is perfect for those on a sugar-free diet. The lemon filling is tart and refreshing, while the meringue topping is light and fluffy.
Provided by n4xiu
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Prepare crust as directed on package. FILLING: In saucepan, combine Splenda, cornstarch and salt; stir in egg yolks. Gradually stir in hot water; cook over medium heat, stirring, until boiling and thickened. Remove from heat. Stir in lemon juice, margarine and food coloring, if using. Cool slightly; pour over baked crust. MERINGUE: In blender, blend apricot spread and water until smooth. In small saucepan, combine apricot mixture, Splenda and cornstarch; bring to boil. Set aside in refrigerator to cool. In bowl, beat egg whites until frothy; add cream of tartar and beat 1 minute. Add apricot mixture; beat until stiff peaks form. Spread over filling; sealing well to pastry rim. Bake in 350 degrees F oven for 10 to 15 minutes or until nicely browned in places.
Nutrition Facts :
SUGAR FREE LEMON PIE
Make and share this Sugar Free Lemon Pie recipe from Food.com.
Provided by Shirl J 831
Categories Pie
Time 3h10m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Combine the pudding, lemonade and sugar, in a bowl, stir well.
- Add milk, beating with a whisk till thick.
- Gently fold in Cool Whip.
- Spoon the mixture evenly into crusts.
- Garnish with lemon rind.
- Cover and chill at least 3 hours.
Nutrition Facts : Calories 1345.7, Fat 60.4, SaturatedFat 13, Cholesterol 6.8, Sodium 1566, Carbohydrate 181.1, Fiber 3.8, Sugar 97.4, Protein 23.6
NO BAKE LEMON MERINGUE PIE
Steps:
- 1. In a bowl with a hand mixer or beat by hand make Jell-O Lemon Flavor Sugar Free Instant Pudding to the pie directions on the box for 2 packages. Let sit for 5 minutes.
- 2. Pour filling into the HONEY MAID Graham Pie Crust. Top and smooth with the whole tub of Cool Whip topping. Place lemon slices on top of pie (optional).
- 3. Refrigerate 3 to 4 hours or until firm. Slice and serve up!!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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