Makes 12 slices Calories 140 Prep Time 35 minutes Total Time 6 hours, 10 minutesMade with Splenda® Original Sweetener
Ingredients
For the pie:
1 refrigerated pie crust, softened according to package directions
1 ½ cups Splenda® Granulated Sweetener
¼ cup cornstarch
1 ¾ cups water
4 egg yolks, lightly beaten
2 tablespoons butter, softened
½ cup fresh lemon juice
2 teaspoons grated lemon zest
For the meringue topping:
4 egg whites
½ teaspoon cream of tartar
½ teaspoon vanilla extract
½ cup Splenda® Granulated Sweetener
Nutrition Info Per Serving
Serving Size: 1 slice (1/12 pie)
Calories
140
Total Fat
7g
Saturated Fat
3.5g
Cholesterol
70mg
Sodium
130mg
Total Carbs
15g
Dietary Fiber
0g
Sugars
1g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 350°F.
Fit the pie crust into a 9” pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of crust with a fork. Place a piece of parchment paper in the unbaked crust and fill the crust with uncooked rice. Bake for 10 minutes, then remove the parchment paper and rice and cook for another 3-5 minutes. Cool on a wire rack.
In a heavy, non-aluminum saucepan, whisk together Splenda Sweetener, cornstarch, water, and egg yolks. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil 1 minute, whisking constantly.
Remove from heat. Whisk in butter, lemon juice, and lemon zest. Pour into baked pie shell.
Add egg whites to a large bowl and beat at high speed with an electric mixer for 2 minutes. When lightened and foamy, add cream of tartar and vanilla. Beat together until combined. Gradually add Splenda Sweetener, beating at high speed until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry. Bake for 30-35 minutes or until meringue is browned. Cool on a wire rack for 1 hour. Chill for 4 hours before serving.
Note
To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crust.
