Best Sensational Lemon Meringue Pie Suitable For Diabetics Recipes

Sugar Free Lemon Meringue Pie image

Provided by SweetSueAl

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for single-crust pie, baked
2 1/4 cups water
1/2 cup fresh lemon juice (fresh juice is a must)
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
2 tablespoons stick butter or 2 tablespoons margarine
1 -2 drop yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

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.

Bunyan's Diabetic Lemon Meringue Pie image

Provided by Paul Bushay

Categories Pies

Time 45m

Number Of Ingredients 16

FOR THE PIE FILLING
9 in baked pie crust
3/8 c splenda/sugar blend
1 1/2 c water
4 eggs seperated (slightly beat yolks)
3 Tbsp butter
1/3 c cornstarch
1/4 c cold water
1/4 tsp sea salt
1/2 c lemon juice, fresh
zest of 1 lemon
FOR MERINGUE
1/8 c splenda/sugar blend
4 egg whites
1/8 tsp cream of tartar
1/2 tsp lemon extract

Steps:

1. Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
2. Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
3. Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes