Lemon Meringue Pie Recipe
Diabetic Friendly Recipe
Use your favorite pie crust and fill it with this scrumptious lemon filling that uses lemon yogurt and lemon sugar free gelatin. Top with a nice, light meringue.
One 9-inch pie crust brushed with egg whites, baked and cooled
1-2/3 cups fruit-sweetened lemon yogurt
2 packets sweetener
1 small package (4 serving size) sugar free lemon gelatin
3/4 cup boiling water
2 ice cubes
1/2 cup ice cold fruit-sweetened lemonade concentrate
Mint sprig or orange slice for garnish (optional)
2 egg whites
1/4 teaspoon cream of tartar
6 packets sweetener
1/2 teaspoon vanilla
Optional topping ingredients:
3 tablespoons whipping cream
1/2 packet sweetener
1/4 teaspoon vanilla
Mix sweetener into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted; then stir in lemonade concentrate. Using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour liquid into the pie crust.
Refrigerate 2-1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. In the meantime, make the meringue, which will need time to cool.
Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of sweetener separately. Beat in vanilla.
To bake the meringue, use an oven-safe round dish larger than your pie pan edges, and spray it liberally with nonstick cooking spray. Spread the meringue slightly larger than the size you will need for your pie, and sculpt as desired. Bake at 325-degrees 8 to 12 minutes, until only tips are light brown.
When the lemon filling has gelled and the meringue has cooled, slide meringue on top of the lemon pie. To add a festive touch, garnish each plate with a mint sprig and orange slice.
Yield: 8 servings