Diabetes Friendly Lemon Pie

• 8 each graham crackers/wafers crushed
• 3 tablespoons margarine melted
• 2 tablespoons sugar
• 2 large egg whites at room temp
• 1/4 teaspoon cream of tartar
• 1 cup water
• 3 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1 each lemon zest grated
• 1 tablespoon margarine
• 3 drops food coloring yellow
• 8 packets sugar substitute
• 1/4 cup sugar

1. Combine crust ingredients in 9 inch pie plate and mix with fingers.
2. Press crumbs evenly around edges and on the bottom of pie tin.
3. Bake at 350F (180C) F for 6 minutes.
4. Cool before filling.
5. FILLING: Beat egg whites until frothy.
6. Add cream of tartar and continue to beat at high speed, gradually adding sugar until meringue is stiff.
7. Combine water, lemon juice and cornstarch in a small saucepan and stir until smooth.
8. Add lemon rind, margarine and food coloring to cornstarch mixture and cook and stir over moderate heat until thickened and the starchy taste is gone.
9. Remove from heat.
10. Mix sweetener into hot cooked mixture.
11. Fold hot cooked mixture into meringue and mix lightly but thoroughly.
12. Pour filling into crust and refrigerate until firm.

graham crackers, margarine, sugar, egg whites, cream of tartar, water, lemon juice, cornstarch, lemon zest, margarine, packets sugar substitute, sugar

Taken from recipeland.com/recipe/v/diabetes-friendly-lemon-pie-36850 (may not work)