Lemon Meringue Pie

Oxmoor House
8 servings (serving size: 1 wedge)


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1/2 (15-ounce) package refrigerated piecrusts
1 (0.3-ounce) package lemon sugar-free gelatin
1 cup boiling water
1/2 cup cold water
3 egg yolks, lightly beaten
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
6 packets calorie-free sweetener with aspartame (such as Equal packets)
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons granulated fructose


Preheat oven to 450°.

Bake 1 piecrust in a 9-inch pie-plate according to package directions. Set aside. Reduce oven temperature to 350°.

Combine gelatin and boiling water in a saucepan, stirring until gelatin dissolves. Stir in cold water; let stand 10 minutes.

Add egg yolks, cornstarch, and lemon juice; stir. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in sweetener. Pour into crust.

Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add fructose; beat until stiff peaks form. Spoon meringue smoothly over filling. Bake at 350° on lower rack in oven for 12 minutes. Cool on a wire rack; chill.

Created date

April 2008

Nutritional Information

Calories 186
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 3.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 22 g
Fiber 0.0 g
Cholesterol 87 mg
Iron 0.0 mg
Sodium 124 mg
Calcium 0.0 mg