Splenda Lemon Meringue Pie

Splenda Lemon Meringue Pie

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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