• 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
    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



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

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