Lemon Meringue Pie

Delight in the light and airy texture of a classic Meringue Pie, now made sugar-free for those who need to watch their sugar intake.

This diabetic-friendly version offers the same delicious taste and satisfying crunch of meringue without compromising your health.

Enjoy this sweet treat with peace of mind.

Ingredients

• 1 (9-inch) pastry for single-crust pie, baked

• 2 1/4 cups water

• 1/2 cup fresh lemon juice

• 1/2 cup cornstarch

• 2 eggs

• 2 egg whites

• 1 1/2 teaspoons grated lemon peel

• 1 1/2 cups sugar substitute (such as Equal Spoonful or Stevia)

• 2 tablespoons unsalted butter

• Yellow food coloring (optional)

• 3 egg whites

• 1/4 teaspoon cream of tartar

• 2/3 cup sugar substitute (such as Equal Spoonful or Stevia)

Instructions

1. Preheat oven to 425°F (220°C).
2. Combine water, lemon juice, and cornstarch in a medium saucepan.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Boil and stir for 1 minute.
5. Beat eggs, 2 egg whites, and lemon peel in a medium bowl.
6. Mix in the sugar substitute.
7. Stir about half of the hot cornstarch mixture into the egg mixture. Return all to the saucepan.
8. Cook and stir over low heat for 1 minute.
9. Remove from heat. Stir in butter until melted.
10. Add food coloring if desired.
11. Pour mixture into the baked pie shell.
12. For the meringue, beat 3 egg whites in a mixing bowl until foamy.
13. Add cream of tartar and beat to soft peaks.
14. Gradually beat in the sugar substitute, beating to stiff peaks.
15. Spread meringue over the hot lemon filling, carefully sealing to the edge of the crust to prevent shrinking or weeping.
16. Bake the pie for about 5 minutes or until the meringue is lightly browned. Cool completely on a wire rack.