ingredients:

your favorite 8-9" pie crust brushed with egg whites, baked and cooled

lemon filling ingredients:

1 2/3 cups sugar-free or fruit-sweetened lemon yogurt
2 packets Splenda® (as sweet as 2 teaspoons sugar each)
1 small package (4 serving size) sugar-free lemon gelatin
3/4 cup boiling water
2 ice cubes
1/2 cup ice cold fruit-sweetened lemonade concentrate
mint sprig or orange slice to decorate each slice (optional)

meringue ingredients:

2 egg whites
1/4 teaspoon cream of tartar
6 packets Splenda® (as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla

 

optional topping ingredients:

3 Tablespoons whipping cream
1/2 packet Splenda® (as sweet as 1 teaspoon sugar)
1/4 teaspoon vanilla

instructions:

lemon filling:

Mix Splenda into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted; then stir in lemonade concentrate. Using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour liquid into the pie crust.

Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. In the meantime, make the meringue, which will need time to cool.

meringue:

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Splenda® separately. Beat in vanilla.

To bake the meringue, use an oven-safe round dish larger than your pie pan edges, and spray it liberally with nonstick cooking spray. Spread the meringue slightly larger than the size you will need for your pie, and sculpt as desired. Bake at 325° 8 to 12 minutes, until only tips are light brown.

When the lemon filling has gelled and the meringue has cooled, slide meringue on top of the lemon pie. To add a festive touch, garnish each plate with a mint sprig and orange slice.

© 1995 by Jeanine DuBois

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