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Lofty Lemon Meringue Pie

Name: Lofty Lemon Meringue Pie
Prep time: 15 min
Total time: 45 min
Cuisine: Pies
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:; ¼ cup meringue powder; 1 tablespoon cornstarch; ¾ cup water; ½ teaspoon vanilla extract; ½ cup Splenda Granulated Sweetener; ¼ cup light corn syrup

Makes 8 slices Calories 260 Prep Time 15 minutes Total Time 45 minutes Made 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:

¼ cup meringue powder

1 tablespoon cornstarch

¾ cup water

½ teaspoon vanilla extract

½ cup Splenda Granulated Sweetener

¼ cup light corn syrup

Nutrition Info Per Serving

Serving Size: 1 slice (⅛ pie)

Calories	260
Total Fat	13g
Saturated Fat	4.5g
Cholesterol	115mg
Sodium	190mg
Total Carbs	33g
Dietary Fiber	1g
Sugars	11g
Protein	4g

Instructions

Preheat oven to 450°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. Bake for 9–11 minutes or until lightly browned. Cool on a wire rack.
Reduce oven temperature to 350°F.
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.
In a large bowl, combine meringue powder, cornstarch, water, and vanilla extract. Beat at high speed with an electric mixer for 2 minutes. Gradually add Splenda Sweetener and corn syrup, beating at high speed until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry. Bake for 20–25 minutes or until meringue is lightly browned. Cool on a wire rack.