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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 (0.3-ounce) package lemon sugar-free gelatin |
1 cup boiling water |
1/2 cup cold water |
3 egg yolks, lightly beaten |
3 tablespoons cornstarch |
3 tablespoons fresh lemon juice |
6 packets calorie-free sweetener with aspartame (such as equal packets) |
3 egg whites |
1/4 teaspoon cream of tartar |
3 tablespoons granulated fructose |
Directions:
1. Preheat oven to 450°.
2. Bake 1 piecrust in a 9-inch pie-plate according to package directions. Set aside. Reduce oven temperature to 350°.
3. Combine gelatin and boiling water in a saucepan, stirring until gelatin dissolves. Stir in cold water; let stand 10 minutes.
4. Add egg yolks, cornstarch, and lemon juice; stir. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in sweetener. Pour into crust.
5. Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add fructose; beat until stiff peaks form. Spoon meringue smoothly over filling. Bake at 350° on lower rack in oven for 12 minutes. Cool on a wire rack; chill.
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