Diabetic Lemon Meringue Pie

Diabetic Lemon Meringue Pie Crust: 1 1/4 cups all-purpose flour 1 teaspoon equal® sweetener 1/4 teaspoon salt 4 tablespoons margarine - cold or vegetable shortening 3 - 5 tablespoons ice water Filling: 15 1/4 teaspoons equal® sweetener - divided or 49 packets of equal 2 1/4 cups water 1/2 cup lemon juice 1 teaspoon lemon rind - grated 1/2 cup cornstarch 2 eggs 5 egg whites - divided 2 tablespoons margarine 1 - 2 drop yellow food coloring - optional 1/4 teaspoon cream of tartar Pie Crust: Combine flour, sugar, and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with water, 1 tbsp at a time, mixing lightly with a fork after each addition until pastry just hold together. Roll pastry on floured surface to circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 until browned, about 15 minutes. Cool on wire rack. Filling: Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch in medium saucepan. Whisk over medium high heat until boiling; boil, whisking constantly, 1 minute. Whisk about 1 cup mixture into combined eggs and 2 egg whites; whisk egg mixture into saucepan. Remove from heat; add margarine, stirring until melted. Stir in food color; pour mixture into baked pie crust. Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks; beat to stiff peaks, adding remaining 3 1/2 tsp equal gradually. Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping. Bake at 425° F. until meringue is browned, about 5 minutes. Cool completely on wire rack. Per serving = 224 calories, 9 gm fat, 45 mg cholesterol, 217 mg sodium, 28 gm carbohydrate, 0 gm fiber, 5 gm protein Exchanges: 2 bread, 2 fat