Crustless Sugar-free Lemon Meringue Pie

Crustless Sugar-free Lemon Meringue Pie
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 7.8 g
  • Cholesterol: 193.8 mg
  • Sodium: 77.8 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Crustless Sugar-free Lemon Meringue Pie calories by ingredient
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Introduction

3 of the carbs per serving are sugar alcohols from the Truvia. Reduce the carb count to 12 per dish if you don't count the alcohols in your diet. 3 of the carbs per serving are sugar alcohols from the Truvia. Reduce the carb count to 12 per dish if you don't count the alcohols in your diet.
Number of Servings: 2

Ingredients

    2 eggs, separated
    3/4 cup water
    2 1/2 tbsp cornstarch
    1/4 cup lemon juice
    1/2 tbsp butter
    1/8 tsp cream of tartar
    9 packets of Truvia

    2 1-cup ramekins for cooking/serving

Directions

Preheat oven to 350.

Have your egg yolks available in a medium bowl.
In a small saucepan, over high heat, whisk together 7 packets of Truvia, the water, and the cornstarch. Continue whisking until it gets thick. (It happens pretty suddenly, so pay attention.) When thick, blend about half of the hot mixture into your egg yolks, then add your egg yolk mixture back into the pan. Whisk over medium heat for a couple of minutes.
While still stirring with the whisk, add the lemon juice and continue over a medium heat until it begins to thicken again.
Remove from heat.
Stir in the butter & pour half of mixture into each 1 cup ramekin.

In a separate bowl, beat egg whites until frothy. Add the cream of tartar and 2 packets of Truvia. Whip until stiff peaks form.
Spoon over lemon curd, spreading around evenly so the meringue "seals" the edges.

Bake at 350 for about 10 minutes, or until meringue is lightly browned.

Serving Size: makes 2 "pies"

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