Lemon Pie from Healthy Diabetic Recipes

Lemon Pie Recipe

Recipe Ingredients:

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

Recipe Instructions:

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

Servings: 8

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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