Diabetic Lemon Meringue Pie

By Avera

Flaky crust, fluffy meringue, and plenty of sweet lemon filling – they’ll be wild about this dessert!

Diabetic Lemon Meringue Pie
  • Makes 8 servings

  • Baked 9-inch pie crust

  • 2-1/4 cups water

  • 1/2 cup lemon juice

  • 10-3/4 teaspoons Equal® for Recipes

  • or 36 packets Equal® sweetener

  • or 1-1/2 cups Equal® Spoonful™

  • 1/3 cup plus 2 tablespoons cornstarch

  • 2 eggs

  • 2 egg whites

  • 1 teaspoon finely grated lemon peel(optional)

  • 2 tablespoons margarine

  • 1 to 2 drops yellow food color (optional)

  • 3 egg whites

  • 1/4 teaspoon cream of tartar

  • 3-1/2 teaspoons Equal® for Recipes

  • or 12 packets Equal® sweetener(*)

  1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425oF oven until pastry is browned, 10-15 minutes. Cool on wire rack.

  2. Mix water, lemon juice, 10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1-1/2 cups Equal® Spoonful™ and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.

  3. Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

  4. Bake pie in preheated 425oF oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

  5. (*) Equal® Spoonful™ cannot be used in meringue recipes.

Nutritional Facts

Calories 187
Protein 5 g
Total Carbohydrates 22 g
Total Fat 9 g
Cholesterol 58 mg
Sodium 149 mg
Food Exchanges
1-1/2 bread
2 fat
48% calorie reduction from traditional recipe

desserts diabetic diet dessert lemon meringue

9 replies

ohneclue 2014-02-06 17:31:56 -0600 Report

Again, a big improvement.

Yes you can use Splenda for Baking and forget about Equal. I bet you could even use Stevia as well.

If one were to make their own pie crust out of almond flour, they could bring the CHO calories a lot lower. The last remaining problem child is the pie crust so anything that would get the flour and its CHO grams out would be a final big improvement. I will try that when I make mine.

Equal for Recipes is a form of aspartame that the company thinks works for baking. I also won't do aspartame (Equal) under any circumstances. I have both Splenda for Baking and Stevia that I can use as a baking sugar substitute.

But this is a good start..

thewirelady 2013-11-26 20:06:14 -0600 Report

Looks great, want to try it but the sweetener amounts are confusing to me.
3-1/2 teaspoons Equal® for Recipes
�� or 12 packets Equal® sweetener(*)… as well as the ones in the filling part of the pie.

parkprotector 2011-08-05 21:48:25 -0600 Report

I would highly recommend using Splenda instead of Aspertame (Equal) for this and all recipes. Splenda is sweeter, but more importantly, Aspertame can result in aching and muscle spasms, especially in the legs, when used regularly. My doctor thought I might be developing MS, but after dropping Aspertame from my diet, the pain and cramping went away. It only took about a week to see a tremendous difference. I decided to test it, so I started using Aspertame again. Within 48 hours, the cramping and pain was back.