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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trying this recipe tomorrow – i’ve been looking for a good diabetic lemon pie recipe 🙂