Sugar-Free Lemon Meringue Pie
Prep time
Cook time
Total time
This sugar-free and gluten-free lemon meringue pie is tart yet perfectly sweet.
Recipe type: Dessert
Cuisine: American
Serves: 8
Lemon Filling
  • 1//4 cup cornstarch
  • 3 tbsp gluten-free all-purpose flour
  • 1¾ cups granulated Splenda
  • ¼ tsp salt
  • 2 cups water
  • 4 egg yolks, slightly beaten
  • ½ cup lemon juice
  • 1 tbsp grated lemon peel
  • 1 tbsp butter
  • 4 egg whites, room temperature
  • ¼ tsp cream of tartar
  • ½ cup granulated Splenda
  1. Line 9-inch pie plate with pie crust and forming a decorative edge. Refrigerate about 30 minutes.
  2. Preheat oven to 450F.
  3. Remove pie crust from refrigerator, prick entire surface with a fork, and bake for 8-10 minutes or until golden brown. Cool on rack.
Lemon Filling
  1. In a medium saucepan, combine the cornstarch, flour, Splenda, and salt. Gradually stir in water until completely smooth, and bring to a boil over medium heat. Boil, stirring occasionally, for about 1 minute or until thickened, shiny and translucent.
  2. Stir some of the hot mixture into the egg yolks to temper the eggs. Pour the egg mixture into the pot stirring well, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, then stir in the lemon juice, lemon peel, and butter. Pour into pie shell.
  3. Preheat oven to 400F.
  1. In a mixer bowl, beat the egg whites and cream of tartar until frothy. Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.
  2. Carefully spread the meringue over the lemon filling, being sure to seal over the edge of the crust. Make decorative swirls with your spatula.
  3. Bake 7 to 9 minutes or until meringue is golden brown.
  4. Cool completely, and refrigerate before serving.
Cut with a wet knife.
Recipe by Webicurean at