Lemon Pie

Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp aspartame
1/4 c Sugar

Combine crust ingredients in 9 pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993