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    • Splenda Lemon Meringue Pie

      Single Pie Crust Filling:

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

      Prepare crust as directed.

      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 colouring, 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:F oven for 10 to 15 minutes or until nicely browned in places.

      submitted by Ross

      A-M-D

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      Comments 1 Comment
      1. LoriM619's Avatar
        Trying this recipe tomorrow - I've been looking for a good diabetic lemon pie recipe

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