Lofty Lemon Meringue Pie

Instructions

1. Preheat oven to 450°F.
2. 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.
3. Reduce oven temperature to 350°F.
4. 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.
5. Remove from heat. Whisk in butter, lemon juice, and lemon zest. Pour into baked pie shell.
6. 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.
7. 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.