Sugar Free Lemon Meringue Pie

Ingredients

Filling
1/4 c cornstarch
2 T flour
1 1/2 c Splenda sugar substitute
1/4 tsp salt
1 1/2 c boiling water
4 eggs, separated (save whites for meringue)
1/3 c lemon juice
3 T butter
1/2 tsp lemon zest
1 9-inch baked pie shell

Meringue
1 T cornstarch
1/4 tsp cream of tartar
1/2 c Splenda
1 tsp vanilla
4 egg whites from above

Directions
Mix cornstarch, flour, Splenda, and salt in top of a double boiler. Add boiling water and blend with whisk thoroughly. Cook over boiling water, stirring constantly until mixture is thick and clear.

Beat egg yolks and stir in a little of the hot mixture to temper. Pour back into double boiler and cook two minutes longer, constantly stirring.

Remove from heat; slowly add lemon juice, butter and lemon zest. Mix well.

Pour into cooled pie shell. Let cool while preparing meringue.

For meringue, place room temperature egg whites in a medium bowl. Beat on high with electric mixer, using whisk attachment, until frothy. Add cornstarch, cream of tartar, Splenda and vanilla. Beat on high speed until slightly stiff peaks begin to form.

Swirl over pie filling so it touches edges of crust and completely covers filling.

Bake at 350 for 12-15 min or until meringue is golden brown. Cool completely before cutting. Store any leftover pie in fridge to prevent any food-borne illness.