In attempt to get back on the low fat road, I made the following for DH. It worked very well and was QUITE tasty! omitted the pie crust and just put the filling into my Emil Henry pie pan (heavy ceramic) and topped with a meringue made with 6 egg whites and 4 tablespoons of sugar. Next time I’ll try Splenda in the meringue. I put the meringue topped “pie” into a 425 degree oven until the meringue was browned. I omitted the whipped topping and stored it in our hutch until cooled to room temp. I served it after dinner and then refrigerated the leftovers. All around a quite acceptable substitution for DH’s cherished lemon meringue pie.

LOW-FAT, LOW-SUGAR LEMON MERINGUE PIE

3/4 cup Splenda
1 3/4 cups water
1 tsp. salt
3 tbsp. cornstarch
2 tbsp. flour
Grated rind of 1 lemon (I used two, next time I will cut back to 1 as it was QUITE tart (but good, as Mom used to say!))
Juice of 2 lemons
Egg substitute to equal 2 eggs

Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly.

When thick, pour into prebaked pie shell that has cooled completely.

Let pie filling cool and top with whipped topping. Refrigerate for one hour and serve.