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
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.
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.
Jan 19, 2013
SharonW Member since: January 19, 2013
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!
Mar 15, 2012
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.