Ingredients
-
1 (9 inch) pastry for single-crust pie, baked
-
2 1/4 cups water
-
1/2 cup fresh lemon juice (fresh juice is a must)
-
1/2 cup cornstarch
-
2 eggs
-
2 egg whites
-
1 1/2 teaspoons grated lemon peel
-
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
-
2 tablespoons stick butter or 2 tablespoons margarine
-
1 -2 drop yellow food coloring
-
-
3 egg whites
-
Instructions
- Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
- Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
- Cook and stir over low heat 1 minute. Remove from heat.
- Stir in butter until melted.
- Stir in food coloring, if desired.
- Pour mixture into baked pie shell.
- For Meringue:
- beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
- Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
- Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
- Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack.