Sugar-Free Lemon Meringue Pie
Serving Size / Yield
- 1 9-inch pie crust
- 1/3 C. cornstarch
- 1/8 tsp. salt
- 1 C. Splenda®, divided
- 1 1/2 C. water
- 4 eggs, separated
- 1/2 Tbs. margarine
- 1/2 C. lemon juice
- 1/4 tsp.cream of tartar
Bake the pie shell as per instructions and allow to cool.
Set oven to 400 degrees.
In a saucepan, add the cornstarch, salt, and 3/4 C. Splenda. Add the water, and whisk vigorously over medium heat. When mixture comes to a boil and thickens, remove from the heat and set aside.
In a bowl, whisk the egg yolks. Add approximately a cup of the cornstarch and Splenda mixture to the egg yolks, and whisk. Once combined, dump this mixture back into the saucepan with the rest of the cornstarch mix. Cook on medium heat for 5 minutes, constantly stirring.
Remove the mixture from the heat and add the margarine and lemon juice. Whisk until combined. Dump the mixture into the cooled pie shell.
In the bowl of an electric mixer, beat the egg whites on high until foamy. Add the cream of tartar and beat until peaks form. Add the remaining Splenda and beat until the peaks stiffen.
Spread the meringue over the pie and bake for 10 minutes or until golden brown. Allow to cool for at least one hour prior to serving.