This pie is one of my favorite recipes. If you love lemon meringue pie as much as I do, this fat and calorie reduced version is delicious!
One ready, “unroll and bake” 9 inch pie crust (in dairy refrigerated section of the grocery store)
¼ cup corn starch
½ cup sugar and ½ cup Splenda No Calorie Sweetener (Granular) combined
3 Tbsp Sugar
1/3 cup lemon juice
1 lemon peel grated .
1/3 cup Egg Beaters
1 ½ cups water
4 sprays Spray Butter
3 egg whites
½ tsp Cream of tartar
Preheat oven to 425 degrees
Bring refrigerated pie crust to room temperature for 15 minutes. Roll out pie crust as thinly as possible on a floured surface. Gently place crust on an ungreased 8 or 9 inch pie pan. Press firmly against the sides and cut away excess crust from the edges. Press the rim with a fork to prevent shrinkage. Pearce bottom and sides generously with a fork.
Bake in preheated oven for 9 – 12 minutes until golden brown.
Combine in a medium sauce pan corn starch, ½ cup sugar and ½ cup Splenda, corn starch and lemon juice and grated peel.
Add egg beaters and water to corn starch mixture.. Bring to a boil over medium heat.
Reduce heat and gently simmer 5 minutes stirring constantly.
Remove from heat. Stir in butter spray and pour into baked pie shell.
Reduce oven to 375 degrees.
Whip egg whites with electric mixer until frothy. Add cream of tartar and beat until stiff peaks form.
Beat in remaining 3 Tbsp. Sugar gradually. Spread meringue over filling all the way to the edges of the pie.
Bake 8-10 minutes or until golden brown. Cool before serving.
Makes 8 servings.