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.
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