Diabetic Lemon Pies Recipes

SENSATIONAL LEMON MERINGUE PIE - SUITABLE FOR DIABETICS

Steps:

• preheat oven to 180c (350f).
• Roll out and place pastry in a 6-7inch pie dish,.
• In a small non stick saucepan, blend the corn flour with the water adding the lemon zest and the juice from the lemons. slowly bring to the boil, stirring all the time.
• add 4 tablespoons of the splenda, removing from the heat, let it cool for about 10 minutes.
• Separate the egg yolks from the whites. Put the egg white to one side for the meringue and add the yolks to the lemon mixture and pour the mixture into the pastry shell.
• Bake for about 12-15 minutes, until set.
• While the base is cooking whisk the egg whites in a bowl until it forms peaks, add the remaining sweetener and whisk again to fold in well.
• Spread the meringue over the lemon filling and return to the oven for about 5 minutes or until the peaks of the meringue turn a lovely honey brown.

DIABETIC LEMON PIES

Steps:

• 1. Combine dry pudding mix, dry Crystal Light Lemonade drink mix and the sugar substitute sweetener. Add milk and beat with a wire whisk until mixture is thickened. Fold in the whipped topping. Spoon into the graham crusts. Cover and chill at least 3 hours or freeze for 8 hours.
• 2. Options: Substitute other flavored dry drink mixes for the Cyrstal Light Lemonade (using 1.5 ounces measurement) such as Koolaid flavors, Propel, etc. Just experiment and have fun! If you don't need sugar free make it without sugar free ingredients. I'm considering substituting dry Jello crystals for the Crystal Light and see what happens.

BUNYAN'S DIABETIC LEMON MERINGUE PIE

Steps:

• 1. Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
• 2. Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
• 3. Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes

SUGAR FREE LEMON ICE BOX PIE

Steps:

• Mix pudding, Crystal Lite and milk with mixer til starts to get thick.
• Fold in Cool Whip.
• Pour in graham cracker crust.
• Refrigerate til set.
• Many other flavors to choose . Strawberry is also great.

LEMON CHIFFON PIE, DIABETIC

Steps:

• Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
• Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
• Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
• Stir in lemon rind and lemon extract.
• Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
• Gradually add gelatin mixture, beating at high speed until mixture is combined.
• Do not over beat.
• Pour mixture into crust; cover and chill 1 hour or until set.

SUGAR FREE LEMON MERINGUE PIE

Steps:

• 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® 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® 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° F oven about 5 minutes or until meringue is lightly browned.
• Cool completely on wire rack.