Sugar Free Lemon Meringue Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
1 single pie crust
***FILLING***
1 cup Splenda sugar substitute
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 sugar free apricot jam
3 tablespoons water
1 tablespoon Splenda sugar substitute
1 tablespoon cornstarch
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
Directions:
Prepare crust as directed on package.
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 coloring, 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 degrees F oven for 10 to 15 minutes or until nicely browned in places.
Recipe Location: https://www.cdkitchen.com/recipes/recs/195/Splenda_Lemon_Meringue_Pie22909.shtml
Recipe ID: 26417
Nutrition:
per serving: 168 calories, 8g fat, 20g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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