MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Pie
  Categories: Desserts, Diabetic, Low-fat/cal
       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
  
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