Lemon Meringue Piedesserts, diabetic, pies 1 1/2 cup water 4 pkg equal (or 1t sweetener) 4 1/2 teaspoon cornstarch 2 eggs 1/3 cup lemon juice 4 egg whites (meringue) 4 pkg equal (meringue) 1 1/2 teaspoon cream of tartar (meringue) Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown. |
