A traditional lemon meringue pie with a cooked custard filling, topped with peaks of fluffy baked meringue. The difference is, this pie is made with Pure Via sweetener. You save calories but still have a great tasting dessert.
Makes 8 servings
2- ¼ (550 mL) cups water
½ cup (125 mL) fresh lemon juice
½ cup (125 mL) cornstarch
2 egg whites
1- ½ teaspoons (7 mL) grated lemon peel
36 packets Pure Via sweetener
1 Tablespoon (15 mL) butter
1 to 2 drops yellow food coloring (optional)
0ne 9-inch baked pie shell
3 egg whites
¼ teaspoon (1 mL) cream of tartar
15 packets Pure Via sweetener
½ teaspoon (2 mL) fresh lemon juice
For Filling, combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Stir in Pure Via sweetener. Blend ½ cup cornstarch mixture into egg mixture.
Nutritional information (per serving)
Return all to saucepan. Cook and stir on low heat 1 minutes. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour into pie shell.
Preheat oven to 425°.
For Meringue, beat egg whites in mixing bowl until foamy. Add cream of tartar. Beat until soft peaks form. Gradually beat in Pure Via sweetener until stiff peaks form. Stir in lemon juice. Spread over top of Filling, carefully sealing to edge of crust to prevent shrinking. Bake 4 to 5 minutes or until meringue is light golden. Cool completely on wire rack before serving.
Calories 176; Protein 5g; Carbohydrates 23g; Fat 9g; Cholesterol 53mg; Sodium 197mg
Starch – 1-½; Fat – 1- ½;
Calorie Reduction – 56%
Carbohydrate Reduction – 68%