Equal®'s Lemon Meringue Pie

Equal®'s Lemon Meringue Pie

Made  times

"The traditional dessert with 48% less calories. A cooked lemon custard layer is topped with mounds of golden baked meringue. Your diet never had it so good!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 225 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. 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 degrees F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
  2. Combine water, lemon juice and cornstarch in 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(r) Spoonful*. Stir about half of hot cornstarch mixture into egg mixture.
  3. 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.
  4. Beat 3 egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in 2/3 cup Equal(r) Spoonful**, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  5. Bake pie in 425 degrees F oven about 5 minutes or until meringue is lightly browned.
  6. Cool completely on wire rack before cutting.


  • * May substitute 36 packets Equal(r) sweetener
  • ** May substitute 16 packets Equal(r) sweetener


Most helpful
Most positive
Least positive

This is my husband's favorite after many trials of lemon meringue pie. I add a bit more lemon juice - probably about a 1/4 of a cup. I also use Splenda instead of equal - we think Splenda tast...

Pretty good. I tasted too much egg, though.

What a wonderful dish for diabetics! I cannot believe how much it tasted like it had been made with sugar. My fiance (who is diabetic) just loved it! I will definetely make this again!

If I could rate in halves I would give this 3 and a half stars. Overall it had a great taste, but the consistency was a little weird. The custard part was firmer than I like, and the meringue ...

Other stories that may interest you