My children are cursed with bad genetics. All three of their grandparents have diabetes and their father has pre-diabetes. Although we try to eat a healthy diet, we still like to have our sweet treats. While searching the Internet I found the The Pie Maven who had an awesome selection of sweet treats for diabetics. Because Bryan is a lemon pie fanatic, I decided to make a lemon meringue pie. I also found a Cookies N Cream pie I’ll be making soon.
I raced (or since I was feeling bad, slowly plodded) to our to pick up a can of Equal Sucralose and other ingredients I needed to make our pie. I didn’t know Equal was available in a canister, making it easy to pour and measure.
This pie sounds more complicated to make than it is. The trick is to make sure to stir the filling continuously while it is cooking or it will be lumpy. Here’s what you will need:
Ingredients:
1 Basic 9” Pie Crust
5 tbsp sugar substitute —I used a couple of extra tbsp (such as Equal)
2 1/4 cups water
1/2 cup lemon juice—I used 3/4 cup because I like a tart pie
1 tsp lemon rind – finely grated
1/2 cup cornstarch
2 eggs
5 egg whites – divided
2 tbsp margarine
1 – 2 drops yellow food coloring – optional
1/4 tsp cream of tartar
Directions:
Poke small holes into the pie crust with a fork and prebake the crust for 10 minutes or until done. This will help keep the crust from becoming soggy after the filling is added.
Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over medium-high heat until boiling. Boil, whisking constantly, 1 minute. Whisk about 1 cup of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan.
Remove from heat. Add margarine, stirring until melted. Stir in (optional) food color and pour mixture into baked pie crust.
Prepare meringue: Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks.
Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping. Bake at 425 degrees until meringue is browned, about 5 minutes.
Cool completely on wire rack.
Okay, in all honesty, this is where my recipe went downhill. No matter how much I mixed my meringue it would not form stiff peaks. Here’s the dismal result:
I chucked the meringue and added fat free whipped topping (which the kids like better anyway) to my pie.
It was a hit with most of the family. My son said he didn’t care for it but he is not a lemon pie fan. I shared pie with my in-laws and dad, much to their delight.
Looking for Equal Sucralose? Be sure to click on the link to see if it is available in your area.
You can see my shopping adventure at my Google Plus Album. I made a video about Equal too! Don’t laugh, it’s my first ever!
This shop has been compensated as part of a social shopper insights study for Collective Bias. All opinions are my own.
My kids would LOVE this!
Love this post, and wow… bookmarking The Pie Maven!
Thanks for the recipe. My Mom is diabetic and would love to try it. I haven’t seen this product yet in stores.
I love a good lemon pie! Stumbled this post.
I never have luck with meringue either but the pie looks good! My grandfather was diabetic and he hated having to miss desert!
I know so many diabetics so this is a really good find for me. Thanks for sharing.
i don’t love pie! LOL but ian does- so i will send this to him, hahaha
I love lemon meringue pie! How cool that there is a diabetic version. I have done a bit of diabetic baking in the past for relatives.
My Aunt just found out my cousin was diabetic. I think I am going to send her this recipe.
With my mother in law being a diabetic it is hard sometime to find desserts for when she comes to dinner. Thanks for the great recipe. I know what I will be making when she comes for dinner the next time.
One of my dearest friends husband is a diabetic, he is always eating stuff he should because of his crazy sweet tooth. I’m sending her your recipe.
I am crazy about lemon. I’m not diabetic, but I’d still eat it!