Lemon Meringue Pie

61% calorie reduction from traditional recipe

Pastry for single crust 9-inch pie
2 1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal? Spoonful**
2 tablespoons stick butter or margarine
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal? Spoonful***

*such as Minute Maid? Premium Lemon Juice (frozen)-100% Pure Lemon Juice from Concentrate

**May substitute 36 packets Equal? sweetener

***May substitute 16 packets Equal? sweetener

Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425 degree F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan. Heat to boiling 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? Spoonful. 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 color, if desired. Pour mixture into baked pie shell.

Beat 3 egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in 2/3 cup Equal? Spoonful, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425 degree F oven about 5 minutes or until meringue is lightly browned. Cool completely on wire rack before cutting.

Makes 8 servings

Nutrition information per serving: 178 cal., 5 g pro., 20 g carb., 9 g fat, 65 mg chol., 133 mg sodium

Food exchanges: 1 starch, 2 fat