Sugar Free Lemon Meringue Pie - cooking recipe

Ingredients

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)

Preparation

Combine water, lemon juice and cornstarch in a 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) or 36 packets.
Stir about half of hot cornstarch mixture into egg mixture. 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.
For Meringue:
beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
Beat to soft peaks. Gradually beat in 2/3 cup Equal(R) or 16 packets), beating to stiff peaks.
Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in 425\u00b0 F oven about 5 minutes or until meringue is lightly browned.
Cool completely on wire rack.