Lemon Cream Pie (Diabetic)

Name: Lemon Cream Pie (Diabetic)
Ingredients: 1 cup flour, all-purpose; 1/4 cup margarine; 3 tablespoons water; 3 each egg yolks; 1 tablespoon cornstarch; 1 envelope gelatin, unflavored nvelope; 3/4 cup lemon juice; 1 tablespoon lemon zest; 1 tablespoon margarine; 2 each egg whites; 1 tub whipped topping, prepared; 1/2 cup milk, skim; 1 each lemon sliced

13 ingredients

8 steps

Ingredients

1 cup flour, all-purpose
1/4 cup margarine
3 tablespoons water
3 each egg yolks
1 tablespoon cornstarch
1 envelope gelatin, unflavored nvelope
3/4 cup lemon juice
1 tablespoon lemon zest
1 tablespoon margarine
2 each egg whites
1 tub whipped topping, prepared
1/2 cup milk, skim
1 each lemon sliced

Directions

1

In food processor, combine flour and margarine; process with on-off motion until coarse crumbs.
2

Add water and blend until mixture forms a ball.
3

Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
4

Trim edges.
5

Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork.
6

Weigh down with dried beans or rice; bake in 350F (180C) F oven 10 minutes.
7

Remove beans and paper; bake 15 to 20 minutes or until lightly browned.
8

Let cool.