Categories: LC, Lemon, Pie

Ingredients

• 4 eggs separated (at room temperature)
• 1/2 teaspoon cream of tartar
• 1 cup and 1/2 cup sugar substitute (I use Whey Low)
• 2 teaspoons grated lemon rind
• 3 Tablespoons lemon juice
• 1 cup and 1 cup cream
• 1 Tablespoon sugar substitute

Directions

1. Beat the egg whites until foamy. Add the cream of tartar and beat until they stiffen. Gradually add 1 cup of sugar, about 2 tablespoons at a time.

2. Continue beating while adding the sugar until the meringue is glossy and stiff enough to hold it’s shape.

3. Spread the meringue on a lightly buttered 9 inch pie plate or cake pan. Make the outside rim higher than the middle, kind of like a nest.

4. Bake at 300 for 40 minutes. Cool pan on wire rack.

5. While the cooked meringue is cooling, beat the egg yolks until thick and lemon colored. Beat in the 1/2 cup of sugar substitute, lemon juice and rind. Cook in a double boiler over hot water for 15 to 20 minutes until thick. Cool.

6. Whip 1 cup cream. Fold it into the cooled lemon mixture blending well. Fill the center of the cooled meringue shell with this mixture and chill in the refrigerator overnight (at least 8 hours).

7. When ready to serve, whip the remaining 1 cup cream with the 1 Tablespoon sugar substitute. Cover the top of the pie with the whipped cream and serve.

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