Sunday, November 23, 2008

Lemony Party Meringue Pie

Lemony Party Meringue Pie

1 pkg. Jello s.f. Lemon Flavor Pudding and Pie Filling

2/3 cup sugar substitute (Splenda Granular)

2 ¼ c water

3 egg yolks

2 tbsp. lemon juice

2 tbsp. butter

1 baked 9 inch pie shell, cooled

3 egg whites

6 tbsp. sugar substitute (Splenda Granular)

Combine pie filling mix, 2/3 c. sugar substitute and ¼ c water in saucepan. Blend in egg yolks and remaining water. Cook and stir over med. Heat, until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell.

Beat egg whites until foamy throughout. Gradually beat in 6 tbsp. sugar substitute and continue beating until mixture will form stiff shiny peaks. Spread over pie filling. Bake at 425 degrees for 5 to 10 minutes until meringue is delicately browned. Cool at least 4 hours before cutting.

You can eat this right out of the pie shell if desired for reduced carb.

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