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Sugar Free Lemon Meringue Pie

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Rating: 5/5 5 stars
3 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   8


recipe id: 26417
cook method: stovetop, oven

Sugar Free Lemon Meringue Pie Recipe
photo by: SharonW
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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.


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

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

Member since: January 19, 2013
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

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.

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