Equal®'s Lemon Meringue Pie Recipe - Allrecipes.com
Equal(R)'s Lemon Meringue Pie Recipe

Equal®'s Lemon Meringue Pie

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT

Directions

  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® 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® 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.
Kitchen-Friendly View

Footnotes

  • * May substitute 36 packets Equal® sweetener
  • ** May substitute 16 packets Equal® sweetener
ADVERTISEMENT

Reviews More Reviews

Jan 02, 2006

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 tastes better.

 
Mar 01, 2004

Pretty good. I tasted too much egg, though.

 

4 Ratings

Jan 02, 2006

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!

 
Apr 17, 2006

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 was just....weird. Not sure if I'll make it again, but if I do I think I'll try it with a little less cornstarch in the custard, and I KNOW that I'll use real sugar for the meringue.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States