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Sugar Free Lemon Meringue Pie

recipe at a glance
Rating: 5/5 5 stars
3 reviews

ready in: 30-60 minutes
serves/makes:   8

recipe id: 26417
cook method: stovetop, oven
Sugar Free Lemon Meringue Pie Recipe
photo by: CDKitchen Staff
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1 single pie crust


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


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


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.

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168 calories, 8 grams fat, 20 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
Thanks. I have tried other recipes but the meringue always seem to have shrunk. But this is the first recipe that the meringue didn't shrink and I was so pleased. My family and friends really liked it.

Registered Member at CDKitchen.com
Member since:
Jan 19, 2013

REVIEW: recipe rating
I made this recipe just as it was written and it turned out great. I posted a pic of it but not sure if it's gonna show up or not. No one could even tell it was sugar free! Thanx for the recipe!

Guest at CDKitchen.com

REVIEW: recipe rating
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.