Delightful Sugar-Free Lemon Meringue Pie
This delightful lemon meringue pie transforms your favorite dessert into a guilt-free indulgence! Perfect for gatherings and parties, this pie consistently earns rave reviews, and most guests are pleasantly surprised to discover it's sugar-free! The recipe was inspired by a diabetic-friendly cookbook, and the secret lies in the use of Equal Spoonful, making it a fantastic choice for those watching their sugar intake. The vibrant lemon filling is perfectly balanced with a light, fluffy meringue that sits atop a buttery baked crust, making every slice a slice of happiness. You'll want to keep this recipe handy to impress friends and family time and again!
8
Servings
275
Calories
13
Ingredients
Ingredients
Pastry for single-crust pie, baked
1 (9 inch) (baked and cooled)
Water
2 1/4 cups (none)
Fresh lemon juice
1/2 cup (freshly squeezed)
Cornstarch
1/2 cup (none)
Eggs
2 (beaten)
Egg whites
2 (beaten separately)
Grated lemon peel
1 1/2 teaspoons (zested)
Equal Spoonful
1 1/2 cups (or 36 packets)
Butter or margarine
2 tablespoons (diced)
Yellow food coloring
1-2 drops (optional)
Egg whites
3 (for meringue)
Cream of tartar
1/4 teaspoon (none)
Equal Spoonful
2/3 cup (or 16 packets for meringue)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a medium saucepan, combine water, fresh lemon juice, and cornstarch. Bring the mixture to a boil over medium-high heat, stirring constantly.
3
Once boiling, continue stirring for an additional minute to allow the mixture to thicken.
4
In a separate medium bowl, beat together the eggs, 2 egg whites, and grated lemon peel. Gradually mix in 1 1/2 cups of Equal Spoonful (or 36 packets).
5
Carefully stir about half of the hot cornstarch mixture into the egg mixture. Then, return all of it to the saucepan.
6
Cook and stir over low heat for 1 minute until the mixture thickens further. Remove from heat and stir in the butter until melted.
7
If desired, add a drop or two of yellow food coloring to enhance the appearance, then pour the mixture into the prepared baked pie crust.
8
To prepare the meringue, beat the 3 egg whites in a mixing bowl using medium speed until they become foamy. Add the cream of tartar.
9
Continue beating until soft peaks form. Gradually beat in 2/3 cup of Equal Spoonful (or 16 packets), beating further until stiff peaks are achieved.
10
Spread the meringue over the hot lemon filling, ensuring it seals to the edge of the crust to prevent shrinking or weeping.
11
Bake the pie in the preheated oven for about 5 minutes or until the meringue is lightly browned.
12
Remove from the oven and allow the pie to cool completely on a wire rack before serving.
Nutrition Information
1.5g
Fat
12.5g
Carbs
2g
Protein
0.625g
Fiber
0.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the recipe name?
The recipe is for Delightful Sugar-Free Lemon Meringue Pie.
Is this lemon meringue pie suitable for diabetics?
Yes, it is inspired by a diabetic-friendly cookbook and is sugar-free.
What sweetener is used in this recipe?
The recipe uses Equal Spoonful (or packets) as the sweetener.
How many calories are in one serving?
There are 275 calories per serving.
How many servings does this pie make?
The recipe makes 8 servings.
What is the carbohydrate content per serving?
Each serving contains 12.5g of carbohydrates.
How much sugar is in each slice of the pie?
Each slice contains only 0.75g of sugar.
What temperature should I preheat my oven to?
Preheat the oven to 425°F (220°C).
How do I prevent the meringue from shrinking?
Spread the meringue over the hot lemon filling and ensure it seals to the edge of the crust.
How long should the pie bake once the meringue is added?
Bake for about 5 minutes or until the meringue is lightly browned.
What size pie crust is needed?
The recipe requires a 9-inch baked single-crust pastry.
How much water is needed for the lemon filling?
You will need 2 1/4 cups of water.
Does the recipe call for fresh lemon juice?
Yes, it uses 1/2 cup of freshly squeezed lemon juice.
How much cornstarch is used to thicken the filling?
The recipe uses 1/2 cup of cornstarch.
How many total eggs and egg whites are needed?
You need 2 eggs, plus 2 egg whites for the filling, and 3 additional egg whites for the meringue.
What is the amount of Equal Spoonful needed for the filling?
You need 1 1/2 cups of Equal Spoonful or 36 packets.
How much Equal Spoonful is used in the meringue?
The meringue requires 2/3 cup of Equal Spoonful or 16 packets.
What ingredient helps the meringue achieve stiff peaks?
1/4 teaspoon of cream of tartar is used to help the egg whites reach stiff peaks.
Is butter or margarine used in the filling?
You can use 2 tablespoons of either butter or margarine.
How much grated lemon peel is required?
The recipe calls for 1 1/2 teaspoons of grated lemon peel.
Can I add food coloring to the lemon filling?
Yes, adding 1-2 drops of yellow food coloring is optional to enhance the appearance.
How much fiber is in a serving?
There is 0.625g of fiber per serving.
How much fat is in a serving?
There is 1.5g of fat per serving.
What is the protein content per slice?
Each slice contains 2g of protein.
How should the pie be cooled?
The pie should be cooled completely on a wire rack before serving.
Should the cornstarch mixture be boiled?
Yes, bring it to a boil over medium-high heat while stirring constantly.
How long do you cook the mixture after adding the egg?
Cook and stir over low heat for 1 minute until the mixture thickens further.
What tags are associated with this recipe?
Tags include sugar-free, dessert, pie, lemon meringue, diabetic-friendly, treat, and baked.
How many total ingredients are used?
There are 13 total ingredients in this recipe.
When do I add the butter?
Remove the thickened filling from heat and then stir in the butter until melted.