1 9-inch baked deep-dish pie crust
Filling:
½ cup cornstarch
1½ cups Splenda (sugar)
2 cups water
5 egg whites, slightly beaten
½ cup lemon juice
2 T butter or margarine
Meringue:
5 egg whites
½ cup Splenda (sugar)
2 t cornstarch
Filling:
Mix cornstarch, 1½ cups Splenda (sugar), water & egg whites
in saucepan over medium heat.
Stirring constantly, bring mixture to a boil.
Reduce heat and continue stirring for 1 minute until filling is very
thick.
Remove from heat.
Stir in lemon juice and butter until smooth.
Pour hot filing into baked pie shell.
Meringue:
Preheat oven to 375°
Beat egg whites in mixer until soft peaks form.
Still Mixing, gradually add Splenda (sugar) and cornstarch.
Continue beating until stiff peaks form.
Spread over hot filling, making sure meringue touches edges of crust;
smooth and swirl with the back of a spoon; bake in 375° oven until
peaks are lightly browned (about 10 minutes).
