Roll pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425°F oven until pastry is
browned, 10 to 15 minutes. Cool on wire rack.
For Lemon Filling:
Mix water, lemon juice, cornstarch and 10-3/4 teaspoons Equal® for
Recipes in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel, if desired, in small bowl; stir in about half of hot cornstarch
mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color, if desired. Pour mixture
into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal® for Recipes, beating to stiff peaks. Spread meringue over hot lemon filling,carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425°F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.
Note: I do not have the nutritional information on this recipe.
Source: Equal Brand Sweetener
Date: July 21, 2002