Home > Diabetic Sweets > Lemon Pie

Lemon Pie

Diabetic Recipe

Two variations of tart lemon pie - a simple-to-prepare pie and the all time favorite lemon merinuge pie.

Lemon Pie

Simple Lemon Pie

Pretty simple lemon pie to whip up on a hot summer day. Sugar free pudding, skim milk, Crystal Light Lemonade mix, fat free Cool Whip and two prepared Graham crusts.

1 large package sugar free vanilla pudding
2-1/2 cups skim milk
1 tub Crystal Light lemonade
1 large container fat free Cool Whip
2 reduced fat graham cracker crusts

Recipe Directions

Make sugar free pudding with 2-1/2 cups milk. Add sugar free Crystal Light and sugar free Cool Whip, divide evenly between pie shells.

Recipe makes 2 Simple Lemon Pies.

Nutrition Information

Yield: 16 servings
Serving Size: 1 slice pie
Calories: 172; Fat: 8g; Carbohydrates: 21g; Protein: 3g

Diabetic Exchange:  :N/A

Lemon Meringue Pie

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.

Lemon Meringue Pie

1 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)

Merinuge ingredients:
2 egg whites
1/4 teaspoon cream of tartar
6 packets sweetener
1/2 teaspoon vanilla

Optional Toppings:
3 tablespoons whipping cream
1/2 packet sweetener
1/4 teaspoon vanilla

Lemon filling: 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.

Meringue: 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.

Time Crunch? 5-Minute Lemon Pie

Start with a reduced-fat graham cracker crust; the store-bought ones work well or you can make your own. Then open up a can of lemon pie filling and pour it into the graham cracker crust. Then top with oodles of fat free whipped cream; cool whip works terrific. Put in refrigerator for about two hours, and it's dessert.