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  Recipe Home » Diabetic » LEMON CREAM PIE
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  LEMON CREAM PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 353
Ingredients:
Crust:
1 C. all purpose flour
1/4 C. diet margarine
3 Tbls. cold water
Lemon Custard:
3 egg yolks
1 Tbls. cornstarch
1 envelope unflavored gelatin
3/4 C. lemon juice
3/4 C. boiling water
1 Tbls. lemon rind, grated
1 Tbls. diet margarine
sugar substitute equivalent to 1/2 C. sugar
Topping:
2 egg whites
1 low calorie whipped topping (1 packet)
1/2 C. skim milk
1 lemon, thinly sliced
Instructions:
In food processor, combine flour and margarine; process with on-off motion until coarse crumbs. Add water and blend until mixture forms a ball. Roll out on a floured surface to a 12-inch circle; line a 9-inch pie plate. Trim edges. Cover pastry with 9-inch circle of wax paper; prick holes through paper and pastry with fork. Weigh down with dried beans or rice; bake at 350 degrees F. 10 minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned. Let cool. Custard: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine. Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool slightly; stir in sweetener. Pour in piecrust. Chill for 2 hours. Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms. Prepare whipped topping according to package directions, substituting milk for water. Gently fold in egg whites. Spread over chilled custard. Garnish with lemon slices. Serve immediately.
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