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Lemon Meringue Pie

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

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

  4. 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.

  5. 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.

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