diabetic's delight lemon pie filling by Gale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 TBS corn starch2 cups water1 1/4 cups Xylosweet crystals not liquid1/2 cup lemon juice (from 2.5 lemons fresh squeezed)3 egg yolks beaten2 TBS butter ( I used lightly salted creamery butter)cider vinegar 2 tsp.
in glass bowl mix corn starch, sugar and water. place in microwave and cook on high 4-5 minutes whisking every 45 seconds (till thickened)
add remaining ingredients, cook 6 minutes whisking every 30 seconds. pour into pie crust and top with meringue cook in oven at 350 degrees for 10 minutes to brown meringue. If not using for pie, cook in oven at 350 degrees for 10 minutes to finish cooking of eggs. refrigerate covered till used.
Serving Size: makes 9 1/2 cup servings or 8 pie slices
Number of Servings: 8
Recipe submitted by SparkPeople user TAZARINO123.
add remaining ingredients, cook 6 minutes whisking every 30 seconds. pour into pie crust and top with meringue cook in oven at 350 degrees for 10 minutes to brown meringue. If not using for pie, cook in oven at 350 degrees for 10 minutes to finish cooking of eggs. refrigerate covered till used.
Serving Size: makes 9 1/2 cup servings or 8 pie slices
Number of Servings: 8
Recipe submitted by SparkPeople user TAZARINO123.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 4.6 g
- Cholesterol: 76.8 mg
- Sodium: 23.5 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 0.1 g
- Protein: 1.1 g