*  Exported from  MasterCook  *
 
                      Old Fashioned Lemon Meringue Pie
 
 Recipe By     : Quick and Delicious Diabetic Desserts By Mary Jane
 Finsand
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Diabetic                         Puddings & Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry Shell -- baked
      3/4  C             Granulated Fructose
    1      C             Water
      1/4  Tsp           Salt
      1/2  C             Corn Starch
      3/4  C             Water
    4                    Egg Yolk -- slightly beaten
      1/2  C             Lemon Juice
    2      Tbsp          Margarine
    1      Tsp           Lemon Peel -- dried
    4                    Egg White
      1/4  Tsp           Cream Of Tartar
    2      Tbsp          Fructose
    2      Tbsp          Granulated Sugar Replacement
 
 Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir
 and cook until boiling. Combine cornstarch and the 3/4 c water in a
 small bowl, and mix thoroughly. Stir cornstarch mixture slowly into
 boiling fructose mixture. Cook until thick and clear. Remove from heat.
 Combine beaten egg yolks and lemon juice. Stir in to thickened hot
 mixture. Return to heat and continue cooking stirring constantly until
 mixture boils rapidly again. Remove from heat; then stir in margarine
 and lemon peel. Pour into pie shell. For meringue: Combine egg whites
 and cream of tartar in a mixing bowl and beat until frothy. Combine the
 2 T. fructose and sugar replacement in a small cup. Continue beating egg
 whites, gradually adding combined 
 
 Exchange, 1 serving (without pastry shell) 1/2 skim milk, 1 fruit
 Calories, 1 serving (without pastry shell) : 95
 Carbohydrates, 1 serving (without pastry shell) 17 g
 
 Copied from the files of Dianne Waller
 
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 NOTES : CALORIES PER SLICE : 176  (With pastry shell)

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