Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: pastry for single crust 9-inch pie, baked; 2 1/4 c. water; 1/2 c. lemon juice; 36 packets Equal sweetener or 10 3/4 tsp. Equal for Recipes or 1 1/2 c. Equal Spoonful*; 1/3 c. plus 2 Tbsp. cornstarch; 2 eggs; 2 egg whites; 1 tsp. finely grated lemon peel (optional); 2 Tbsp. margarine; 1 to 2 drops yellow food color (optional); 3 egg whites; 1/4 tsp. cream of tartar; 12 packets Equal sweetener or 3 1/2 tsp. Equal for Recipes*

13 ingredients

6 steps

Ingredients

pastry for single crust 9-inch pie, baked
2 1/4 c. water
1/2 c. lemon juice
36 packets Equal sweetener or 10 3/4 tsp. Equal for Recipes or 1 1/2 c. Equal Spoonful*
1/3 c. plus 2 Tbsp. cornstarch
2 eggs
2 egg whites
1 tsp. finely grated lemon peel (optional)
2 Tbsp. margarine
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 tsp. cream of tartar
12 packets Equal sweetener or 3 1/2 tsp. Equal for Recipes*

Directions

1

Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
2

Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
3

Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
4

Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
5

Remove from heat; add margarine, stirring until melted. Stir in food color.
6

Pour mixture into baked pie shell.