Skinny Lemon Meringue Pie
Serving Size / Yield
- 1 reduced-fat crust
- 1 egg
- 1/2 C. Splenda
- 1/2 C. granulated white sugar
- 1/2 C. cornstarch
- 1/8 tsp. salt
- 1/2 C. freshly squeezed lemon juice
- 4 egg whites
- 1/8 tsp. cream of tartar
- 1/4 C. Splenda
- 1/4 C. granulated white sugar
- 1/4 tsp. vanilla extract
Preheat oven at 350 degrees F. Place graham cracker crust on greased 9-inch pan. Place egg whites into large bowl. In a small saucepan, mix Splenda, sugar, cornstarch and salt. Add 1 C. water. Stir until cornstarch dissolves. Set hit to medium and cook until thick. Remove from heat.
Remove 1/2 C. of mixture from pot and whisk with egg whites. Pour in pot. Set heat to low. Cook and stir for 2 minutes. Add lemon juice. Mix well. Pour filling on pie crust.
For meringue, mix egg whites with cream of tartar. Use electric mixer to beat until fluffy. While beating, add remaining ingredients. Blend for 2 to 3 minutes. Spread meringue over filling. Bake for 10 to 15 minutes. Let it cool for at least 2 hours before serving.