| 1 | * ?cup sugar = 12 packets most sugar substitute, where 1 packet = 2 tsp sugar. |
| 2 | "bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid sugar substitute are sweeter; with ?tsp = 1 tsp sugar check the package label before measuring: crust: in food processor , combine flour and margarine; process with on-off motion till coarse crumbs. |
| 3 | Add water and blend until mixture forms a ball. |
| 4 | Roll out on a floured surface to 12 inch circle, line 9 inch pie plate. |
| 5 | Trim edges. |
| 6 | Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork. |
| 7 | Weigh down with dried beans or rice; bake in 350f oven 10 minutes. |
| 8 | Remove beans and paper; bake 15 to 20 minutes or until lightly browned. |
| 9 | Let cool. |
| 10 | Custard: in food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. |
| 11 | Blend in lemon rind and margarine. |
| 12 | Pour in small pan and heat to boiling, stirring constantly, until thickened. |
| 13 | Let cool; slightly; stir in sweetener. |
| 14 | Pour in pie crust. |
| 15 | Chill for 2 hours. |
| 16 | Topping: in bowl, beat egg whites until stiff, but not dry, peaks forms. |
| 17 | Prepare whipped topping according to package directions, substituting milk for water. |
| 18 | Gently fold in egg whites. |
| 19 | Spread over chilled custard. |
| 20 | Garnish with lemon slices. |
| 21 | Serve immediately. |
| 22 | Serves: 8 food choice value per serving (canadian diabetes association) each serving 1/9 of recipe ?protein choice 1 starchy choice ?fruits & vegetables choice 1 ?fats & oils choice 19 g carbohydrate 5 g protein 8 g total fat 172 calorie |
