Lemon Cream Pie (Diabetic)
| Yield: | 8 Servings |
| Categories: | Pies, Low-Calorie |
| CRUST | ||
| 1 | c | Flour, all purpose |
| 1/4 | c | Diet margarine |
| 3 | tb | -Cold water |
| LEMON CUSTARD | ||
| 3 | Egg yolks | |
| 1 | tb | Cornstarch |
| 1 | Unflavored gelatin;envelope | |
| 3/4 | c | Lemon juice |
| 3/4 | c | -Boiling water |
| 1 | tb | Lemon rind;grated |
| 1 | tb | Diet margarine |
| Sugar substitute;* Equivalent to 1/2 cup sugar | ||
| TOPPING | ||
| 2 | Egg whites | |
| 1 | Low calorie whipped topping; 1 packet | |
| 1/2 | c | Skim milk |
| 1 | Lemon; thinly sliced |
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