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
Ingredients
  • 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(*)

Directions
  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

Servings
8
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

14 replies

evaziem
evaziem 2014-06-13 15:35:45 -0500 Report

There is nothing good in this recipe except for the lemon juice.
Not for diabetics and those who do not want to become diabetic.

evaziem
evaziem 2014-06-13 15:33:47 -0500 Report

from:
http://articles.mercola.com/sites/articles/ar...

by Dr. Mercola
Sugar substitutes can be divided into four general categories: artificial sweetener, sugar alcohols, natural sweeteners, and dietary supplements such as Stevia and Lo Han

Artificial sweeteners can actually be far worse for you than sugar and fructose, and scientific evidence backs up that conclusion

Furthermore, numerous studies show they increase weight gain and worsen insulin sensitivity to a greater degree than sugar

Natural sweeteners such as honey and agave may seem like a healthier choice, but not only are they loaded with fructose, many are also highly processed

In moderation, some sugar alcohols can be a better choice than highly refined sugar, fructose or artificial sweeteners. Of the various sugar alcohols, xylitol is one of the best. When it is pure, the potential side effects are minimal

Three of the best sugar substitutes are all-natural Stevia from the whole plant, Lo Han Guo, and dextrose (pure glucose). Contrary to fructose, glucose can be used directly by every cell in your body and as such is a far safer sugar alternative

List of Artificial Sweeteners
Food Additive Code (E Number) Name of Sweetener
E420 Sorbitol
E421 Mannitol
E422 Glycerol
E950 Acesulfame potassium (k)
E951 Aspartame
E952 Cyclamate
E953 Isomalt
E954 Saccharin
E955 Sucralose
E956 Alitame
E957 Thaumatin
E959 Neohesperidine dihydrochalcone
E962 Aspartame-acesulfame salt
E965 Maltitol
E966 Lactitol
E967 Xylitol
E968 Erythritol

Anonymous
Anonymous 2014-06-05 02:00:49 -0500 Report

Sugar Free Jello pie filling tastes better and is a lot easier, but I'm not sure what sweetener is used in it. Sucralose, I think.

ohneclue
ohneclue 2014-02-06 18:31:56 -0500 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
thewirelady 2013-11-26 21:06:14 -0500 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
parkprotector 2011-08-05 22:48:25 -0500 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.