meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MORElemon meringue pie
lemon pie
lemon chess pie
lemon ice box pie
diabetic
healthy eating
low fat
low carb
vegetarian
gluten free
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
Sugar Free Lemon Meringue Pie
5 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 8
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.
NUTRITION:
This Sugar Free Lemon Meringue Pie recipe from CDKitchen serves/makes 8
Recipe ID: 26417
REVIEWS:
Guest: Cookie 2012-03-15
With a tree overflowing with lemons this was one way to use the fruit. The only change I would suggest is a heaped 1/4 cup of cornstarch to hold the lemon filling. The meringue is delicious. Most people don't realize it's made with artificial sweeteners. I use a combination of 2 Tbs sugar and then combine Stevia, Splenda and Maltitol, so that there is no overpowering artificial taste of one brand.
