Sugar Free Lemon Meringue Pie

• PIE FILLING
• 1 (9 inch) pastry for single-crust pie, baked
• 2 1/4 cups water
• 1/2 cup fresh lemon juice (fresh juice is a must)
• 1/2 cup cornstarch
• 2 eggs
• 2 egg whites
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
• 2 tablespoons stick butter or 2 tablespoons margarine
• 1 -2 drop yellow food coloring (optional)
• MERINGUE
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

1. Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
2. Boil and stir 1 minute.
3. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal(R) or 36 packets.
4. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
5. Cook and stir over low heat 1 minute. Remove from heat.
6. Stir in butter until melted.
7. Stir in food coloring, if desired.
8. Pour mixture into baked pie shell.
9. For Meringue:
10. beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
11. Beat to soft peaks. Gradually beat in 2/3 cup Equal(R) or 16 packets), beating to stiff peaks.
12. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
13. Bake pie in 425u0b0 F oven about 5 minutes or until meringue is lightly browned.
14. Cool completely on wire rack.

pastry, water, lemon juice, cornstarch, eggs, egg whites, spoonful, butter, coloring, meringue, egg whites, cream of tartar, packets equal

Taken from www.food.com/recipe/sugar-free-lemon-meringue-pie-282193 (may not work)