Recipe - Moms Lemon Meringue Pie

2 One fourth cup Water
One half cup Lemon juice
10 Three fourths teaspoon Equal "Measure" or
36 Packets Equal sweetener
1/3 cup Plus
2 tablespoon Cornstarch
2 Eggs
2 Egg whites
1 teaspoon Finely grated lemon peel
(optional)
2 tablespoon Margarine
1 (up to)
2 dr Yellow food coloring
(optional)
1 Baked 9inch pie shell or
baked "reducedfat pie
pastry" (see recipe)

MERINGUE
3 Egg whites
One fourth teaspoon Cream of tartar
3 One half teaspoon Equal "Measure" or
12 Packets Equal sweetener

Prepare 9inch pie shell or ReducedFat Pie Pastry.

Mix water, lemon jhuice, 10Three fourths tsp. Equal Measure, and cornstarch in
medium saucepan. Heat to boiling over mediumhigh heat, stirring
constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small
bowl; stir in about One half the hot cornstarch mixture. Stir this egg mixture
into remaining cornstarch mixture in saucepan; cook and stir over low heat
1 minute. Remove from heat; add margarine, stirring until melted. Stir in
food coloring and lemon peel. Pour mixture into baked pie shell.

Meringue: Beat 3 egg whites in medium bowl until foamy; add cream of
tartar nad beat to soft peaks. Gradually beat in 3One half tsp. Equal Measure,
beating to stiff peaks. Spread meringue over hot lemon filling, carefully
sealing edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425ø oven until meringue is browned, about 5
minutes. Cool completely on wire rack before cutting.

Makes 8 servings, 50% calorie reduction from traditional recipe. Per
serving: 233 calories, 6 g protein, 29 g carbohydrate, 10 g fat, 53 mg
cholesterol, 223 mg sodium.

EQUAL "SUNRISE TO SUNSET"

REDUCED/LOW CALORIE RECIPE

BOOKLET

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