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
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
We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com