MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Pie
 Categories: Desserts, Diabetic, Low-fat/cal
      Yield: 8 Servings
 
           Crust:
      8    Graham crackers (3/4 c); crushed
      3 tb Margarine; melted
      2 tb Sugar
           Filling:
      2 lg Egg whites; room temperature
    1/4 ts Cream of tartar
    1/4 c  Sugar
      1 c  Water
      3 tb Lemon juice
      2 tb Corn starch
      1    Lemon; grated zest of
      1 tb Margarine
      3 dr Yellow food coloring
    1/3 c  Sugar equivalent
 
  Combine crust ingredients in 9" pie plate and mix with fingers.
  Press crumbs evenly around edges and on the bottom of pie tin.
  Bake at 350°F for 6 minutes. Cool before filling.
  
  Filling:

  Beat egg whites until frothy. Add cream of tartar and continue to
  beat at high speed, gradually adding sugar until meringue is stiff.
  
  Combine water, lemon juice, and corn starch in a small saucepan and
  stir until smooth. Add lemon zest, margarine, and food coloring to
  corn starch mixture and cook and stir over moderate heat until
  thickened and the starchy taste is gone. Remove from heat.
  
  Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
  meringue and mix lightly but thoroughly.
  
  Pour filling into crust and refrigerate until firm.
  
  Per serving: 132 cal, 18 g carbs, 2 g pro, 6 g fat, 130 mg NA

  Exchanges: 1 Bread, 1 Fat
  
  Recipe by The New Diabetic Cookbook by Mabel Cavaiani c. 1989

  Shared by Elizabeth Rodier, Jul 1993
 
MMMMM