Makes 8 Servings
1 (9 inch) refrigerated pie crust
1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
1 3/4 cups water
4 egg yolks, lightly beaten
2 tablespoons butter
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1/4 cup meringue powder
1 tablespoon cornstarch
3/4 cup water
1/2 teaspoon vanilla extract
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup light corn syrup
Preheat oven to 450 degrees F.
Fit one piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake for 9 to 11 minutes or until lightly browned. Cool on a wire rack.
Reduce oven temperature to 350 degrees F.
Whisk together 1 1/2 cups SPLENDA® Granulated Sweetener, 1/4 cup cornstarch, 1 3/4 cups water and egg yolks in a non-aluminum heavy saucepan. 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 peel. Spoon into pastry shell.
Combine meringue powder, cornstarch, water and vanilla in a large mixing bowl. Beat at high speed with an electric mixer for two minutes. Gradually add SPLENDA® Granulated 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 to 25 minutes or until lightly browned. Cool on a wire rack
Total Fat 13g
Dietary Fiber 1g