Sugar Free Lemon Meringue Pie Recipe

time: 30-60 minutes

serves/makes:   8

Ingredients

• 1 single pie crust

***FILLING***

• 1 cup Splenda sugar substitute
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 egg yolks
• 2 cups hot water
• 1/3 cup lemon juice
• 1 tablespoon diet margarine
• 1 dash yellow food coloring

***MERINGUE***

• 1/3 cup sugar free apricot jam
• 3 tablespoons water
• 1 tablespoon Splenda sugar substitute
• 1 tablespoon cornstarch
• 4 egg whites, at room temperature
• 1/4 teaspoon cream of tartar

Directions

Prepare crust as directed on package. 

FILLING: In saucepan, combine Splenda, cornstarch and salt; stir in egg yolks. Gradually stir in hot water; cook over medium heat, stirring, until boiling and thickened. Remove from heat. Stir in lemon juice, margarine and food coloring, if using. Cool slightly; pour over baked crust. 

MERINGUE: In blender, blend apricot spread and water until smooth. In small saucepan, combine apricot mixture, Splenda and cornstarch; bring to boil. Set aside in refrigerator to cool. In bowl, beat egg whites until frothy; add cream of tartar and beat 1 minute. Add apricot mixture; beat until stiff peaks form. 

Spread over filling; sealing well to pastry rim. Bake in 350 degrees F oven for 10 to 15 minutes or until nicely browned in places.

Nutrition

168 calories, 8 grams fat, 20 grams carbohydrates, 4 grams protein per serving.

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Article source: http://www.cdkitchen.com/recipes/recs/195/Splenda_Lemon_Meringue_Pie22909.shtml