Sugar Free Lemon Meringue Pie (1/8 pie)

1 Pillsbury Pet-Ritz Frozen Deep Dish Pie Crust
2 1/4 Cups Water
1/2 Cup Lemon Juice
1/2 Cup Corn Starch
2 large Eggs
2 large Egg whites
1 1/2 tsp Lemon Peel
1 1/2 Cups Splenda Granulated Sweetener
2 Tbsp stick Butter (or margarine)

For Meringue
3 large Egg whites
1/4 tsp Cream Of Tartar
2/3 Cup Splenda Granulated Sweetener

1. Bake pie shell at 425 degrees for about 10-12 minutes or until golden brown. Cool on wire rack.
2. Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir one full minute. Beat eggs, 2 egg whites, and lemon peel in medium bowl. Mix in 1 1/2 cups Splenda. Stir about half of the hot cornstarch mixture into the egg mixture.
3. Return all to the saucepan. Cook and stir over low heat for another minute. Remove from heat and stir in butter until melted. Stir in one or two drops of yellow food color if desired. Pour mixture into baked pie shell.
4. For meringue, beat 3 large egg whites in mixing bowl on medium speed of mixer until foamy. Add Cream of Tartar. Beat to soft peaks. Gradually beat in 2/3 of a cup of Splenda, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
5. Bake pie in 425 degree oven for about 5 minutes or until meringue is slightly browned.
6. Cool completely on wire rack. Cut into 8 wedges and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user WOMYN42.