Light Lemon Meringue Pie

Light Lemon Meringue Pie


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Lemon meringue pie is a wonderful indulgence of sweet citrus flavor! This dessert is usually packed with calories but this recipe uses easy substitutions for a light yet fulfilling take on the dessert.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 3/4 C. Splenda sugar blend
  • 7 Tbs. cornstarch (or 14 Tbs. flour)
  • dash of salt
  • 1 1/2 C. water
  • 3 egg yolks, beaten
  • 1 tsp. grated lemon peel
  • 2 Tbs. oleo
  • 1/2 C. lemon juice
  • For the meringue:
  • 3 egg whites
  • 9 -18 tsp. Splenda sugar blend
  • 1 tsp. lemon extract or vanilla

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Combine Splenda blend, cornstarch and salt in saucepan. Stir in water. Cook; stirring constantly until thick (about 3-5 minutes). Remove from heat. Stir small amount of hot mixture into egg yolks; then return to remaining mixture in pan. Add lemon peel and butter. Slowly stir in lemon juice. Cook 1 minute. Cool. Pour into baked and cooled pastry shell (9-inch pie shell). Beat the egg whites and add sugar gradually until stiff peaks form. Add either lemon extract or vanilla extract. Bake only a few minutes until golden at 350 degrees.

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