- Pie Crust
- 1 (9 inch) refrigerated pie crust
- Filling
- 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
- Meringue
- 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(R) 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(R) 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.