Lemon Cream Pie

Crust

 * 1 cup all purpose flour
 * ¼ cup diet margarine
 * 3 tbsp cold water

Lemon custard

 * 3 egg yolks
 * 1 tbsp cornstarch
 * 1 unflavored gelatin, envelope
 * ¾ cup lemon juice
 * ¾ cup boiling water
 * 1 tbsp lemon rind, grated
 * 1 tbsp diet margarine
 * sugar substitute, equivalent to ½ cup sugar

Topping

 * 2 egg whites
 * 1 low calorie whipped topping - 1 packet
 * ½ cup skim milk
 * 1 lemon, thinly sliced

Crust

 * 1) In food processor, combine flour and margarine; process with on-off motion till coarse crumbs.
 * 2) Add water and blend until mixture forms a ball.
 * 3) Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
 * 4) Trim edges.
 * 5) Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork.
 * 6) Weigh down with dried beans or rice; bake in 350°F oven 10 minutes.
 * 7) Remove beans and paper; bake 15 to 20 minutes or until lightly browned.
 * 8) Let cool.

Lemon custard

 * 1) In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice;.
 * 2) Add boiling water and blend thoroughly.
 * 3) Blend in lemon rind and margarine.
 * 4) Pour in small pan and heat to boiling, stirring constantly, until thickened.
 * 5) Let cool; slightly; stir in sweetener.
 * 6) Pour in pie crust.
 * 7) Chill for 2 hours.

Topping

 * 1) In bowl, beat egg whites until stiff, but not dry, peaks forms.
 * 2) Prepare whipped topping according to package directions, substituting milk for water.
 * 3) Gently fold in egg whites.
 * 4) Spread over chilled custard.
 * 5) Garnish with lemon slices.
 * 6) Serve immediately.

Nutritional information

 * 8 food choice value per serving (Canadian Diabetes Association) each serving 1/9 of recipe
 * ½ protein choice
 * 1 starchy choice
 * ½ fruits and vegetables choice
 * 1½ fats and oils choice
 * 19 g carbohydrate
 * 5 g protein
 * 8 g total fat
 * 172 calorie