Sugar-Free Lemon Meringue Pie
ingredients:
your favorite 8-9" pie crust brushed with egg whites, baked and cooled
lemon filling ingredients:
1 2/3 cups sugar-free or fruit-sweetened lemon yogurt
2 packets Equal® (NutraSweet® as sweet as 2 teaspoons sugar each)
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 to decorate each slice (optional)
meringue ingredients:
2 egg whites
1/4 teaspoon cream of tartar
6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
optional topping ingredients:
3 Tablespoons whipping cream
1/2 packet Equal® (NutraSweet® as sweet as 1 teaspoon sugar)
1/4 teaspoon vanilla
instructions:
lemon filling:
Mix NutraSweet® 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 Equal® 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° 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.