Name: Lemon Meringue Pie
Yield: 4 servings
Ingredients: 1/2 (15-ounce) package refrigerated piecrusts; 1 (0.3-ounce) package lemon sugar-free gelatin; 1 cup boiling water; 1/2 cup cold water; 3 egg yolks, lightly beaten; 3 tablespoons cornstarch; 3 tablespoons fresh lemon juice; 6 packets calorie-free sweetener with aspartame (such as Equal packets); 3 egg whites; 1/4 teaspoon cream of tartar; 3 tablespoons granulated fructose

Servings: 4 persons

1/2 (15-ounce) package refrigerated piecrusts
1 (0.3-ounce) package lemon sugar-free gelatin
1 cup boiling water
1/2 cup cold water
3 egg yolks, lightly beaten
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
6 packets calorie-free sweetener with aspartame (such as Equal packets)
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons granulated fructose

1
Preheat oven to 450u00b0.
2
Bake 1 piecrust in a 9-inch pie-plate according to package directions. Set aside. Reduce oven temperature to 350u00b0.
3
Combine gelatin and boiling water in a saucepan, stirring until gelatin dissolves. Stir in cold water; let stand 10 minutes.
4
Add egg yolks, cornstarch, and lemon juice; stir. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in sweetener. Pour into crust.
5
Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add fructose; beat until stiff peaks form. Spoon meringue smoothly over filling. Bake at 350u00b0 on lower rack in oven for 12 minutes. Cool on a wire rack; chill.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Meringue Pie

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