Lemon Filling

1/4	cup	Cornstarch
3	Tbsp	Flour
1-3/4	cups	Sugar (or 1 cup sugar + 9 packets Sweet 'N Low)
1/4	tsp	Lite salt (optional)
4		Egg Beaters (1 cup)
2	cups	Water
1/2	cup	Lemon juice
1	Tbsp	Grated lemon peel
1	Tbsp	liquid Butter Buds
1	9-inch	Baked pie shell

4		Egg whites
1/4	tsp	Cream of tartar
1/2	cup	Sugar (or 1/4 cup sugar + 3 packets Sweet 'N Low)

Make Lemon Filling:
• In a medium saucepan, combine cornstarch, flour, sugar, Egg Beaters, and lite salt, mixing well. Gradually add 2 cups water, stirring until smooth.
• Over medium heat, bring to a boil, stirring occasionally. Boil and stir one minute. Remove from heat. Stir in lemon juice, lemon peel, and liquid Butter Buds.
• Pour into baked pie shell.
• Preheat oven to 400º F.

  Make Meringue:

• In a medium bowl with an electric mixer at medium speed, beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat on high speed until stiff peaks form.
• Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively.
• Bake 7-9 minutes, or until meringue is golden brown.
• Let pie cool completely on wire rack, 2-1/2 to 3 hours.

Per Serving: Fat: 0.3g, Cholesterol: 0mg, Fiber: 1g, Calories: 329, 1% Calories from Fat, Protein: 7g, Carbohydrate: 76g, Sodium: 140 mg.

If you use the 1/2 Sweet 'N Low the calories would be 239 per serving and the Carbohydrate would be 51g.