LOW SUGAR LEMON MERINGUE PIE RECIPES

Name: Sugar Free Lemon Meringue Pie
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 (9 inch) pastry for single-crust pie, baked; 2 1/4 cups water; 1/2 cup fresh lemon juice (fresh juice is a must); 1/2 cup cornstarch; 2 eggs; 2 egg whites; 1 1/2 teaspoons grated lemon peel; 1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener); 2 tablespoons stick butter or 2 tablespoons margarine; 1 -2 drop yellow food coloring (optional); 3 egg whites; 1/4 teaspoon cream of tartar; 2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

SUGAR FREE LEMON MERINGUE PIE RECIPE - FOOD.COM

Sugar Free Lemon Meringue Pie Recipe - Food.com image

I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (9 inch) pastry for single-crust pie, baked
2 1/4 cups water
1/2 cup fresh lemon juice (fresh juice is a must)
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
2 tablespoons stick butter or 2 tablespoons margarine
1 -2 drop yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

Steps:

Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
Boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
Cook and stir over low heat 1 minute. Remove from heat.
Stir in butter until melted.
Stir in food coloring, if desired.
Pour mixture into baked pie shell.
For Meringue:.
beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
Cool completely on wire rack.

Nutrition Facts : Calories 206.9, FatContent 11.9, SaturatedFatContent 4.2, CholesterolContent 54.1, SodiumContent 202.2, CarbohydrateContent 19.4, FiberContent 0.5, SugarContent 0.6, ProteinContent 5.4

LOW-CALORIE LEMON MERINGUE PIE – LO-DOUGH

Low-Calorie Lemon Meringue Pie – Lo-Dough image

Low-cal, low-carb, low-sugar, but as sweet and gorgeous as ever A lemon meringue pie with no added sugar took us a few goes to perfect, but we have got it nailed down and we are ready to share the recipe with you guys! It might be a little bit retro, but we still love it - when something is this tasty, it's pretty undeniable. Tangy lemon custard sits inside a Lo-Dough case and the whole thing is topped with pillow-soft meringue. Traditionally, this is an extremely high-sugar dessert, The custard, meringue and pastry would all contain a fairly large quantity of the stuff. Lo-Dough - The Low-Calorie Pastry Replacement By swapping the pastry out for Lo-Dough and the sugar out for sweetener (we use erythritol), you can reduce the sugar down to next to nothing and with that, the calories drop down too. It's an easy recipe to make and will satisfy any sweet cravings you might have. Give it a go!

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 piece of Lo-Dough
2 large eggs
4 egg yolks (save the whites for the meringue)
2 lemons, juiced and zested
165ml of single cream
25ml milk
70g of erythritol
# For the Meringue
4 egg whites
The juice of half a lemon
45g of erythritol

Steps:

Preheat your oven to 140c/Gas Mark One. In a sauce pan, gently heat up the cream, lemon zest and milk.
While the cream is heating, whisk the 2 eggs, 4 egg yolks, lemon juice and sweetener thoroughly.
Pour the hot cream over the egg mixture, whisking the whole time. Allow to cool.
Roll out your Lo-Dough flat between two pieces of paper found in the pouch and work into a 7inch tin.
Pour in the custard mix into the Lo-Dough and cook for 45 mins. The custard should be set, but still have a bit a wobble.
While the custard cooks, whisk the egg whites and the lemon juice for the meringue. As it starts to form peaks, pour in the erythritol and whisk for a further minute or two.
minutes from the end of cooking, top the pie with the meringue whack the oven up to 200C/Gas 6.
Take out and allow to cool on a rack and once cooled enough place in the fridge for at least an hour before serving.

Nutrition Facts : Calories 199 calories, FatContent 15g, CarbohydrateContent 4g, FiberContent 3g, ProteinContent 11g, SugarContent 2g

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