DIABETIC LEMON PIE RECIPES

Steps:

• In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.

Steps:

• Preheat oven to 350°F/ 175°C.
• Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to combine. When it first starts to blend it will look like quite a runny mixture. But as the flours absorb the liquid, they will swell and the dough will slowly begin to thicken. If the mixture sticks to the sides of the processor, remove the lid and use a spatula to scrape down the edges. Once it’s well combined, you should have a thick, sticky dough.
• Line a 10-inch (26 cm) pie dish with parchment paper.
• Remove the sticky dough from the food processor and place into the pie dish.
• Moisten your fingers with water so they don't stick to the dough; then use the palm of your hand and flat of your fingers to flatten it out evenly across the bottom of the dish and up the edges. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish. When you’re satisfied the base is fairly even, use a fork to intermittently poke the bottom of the crust.
• Place the pie crust in the oven on the middle shelf for 25 minutes, until the edges begin to brown.
• Remove from the oven and allow to cool before removing the parchment paper.
• Your crust is now ready to add your pie filling.