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Diabetic Lemon Meringue Pie Recipe

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Diabetic Lemon Mirangue Pie

A delicious Diabetes Friendly Diabetic Lemon Meringue Pie. If you like lemon pies, these pies are delicious!

This Diabetic Lemon Meringue Pie Recipe is a delicious dessert for the Diabetic!

Ingredients for: Diabetic Lemon Meringue Pie

  • 1 Basic 9” Pie Crust
  • 5 tbsp sugar substitute (such as Splenda)
  • 2 1/4 cups water
  • 1/2 cup lemon juice
  • 1 tsp lemon rind – grated
  • 1/2 cup cornstarch
  • 2 eggs
  • 5 egg whites – divided
  • 2 tbsp margarine
  • 1 – 2 drops yellow food coloring – optional
  • 1/4 tsp cream of tartar

Directions for: Diabetic Lemon Meringue Pie

  1. Bake Pie Crust
  2. Preheat oven to 425 degrees.
  3. Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over medium-high heat until boiling. Boil, whisking constantly, 1 minute.
  4. Whisk about 1 cup of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan.
  5. Remove from heat. Add margarine, stirring until melted.
  6. Stir in (optional) food color and pour mixture into baked pie crust.

Prepare meringue

  1. Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks.
  2. Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.
  3. Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.
  4. Bake at 425 degrees until meringue is browned, about 5 minutes.

Notes: Cool completely on wire rack.

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