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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Meringue Pie

Source: Zsweet®

A light and fluffy lemon meringue pie.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	158.4

Total Carbs	53.9 g

Dietary Fiber	0.7 g

Sugars	5.1 g

Total Fat	7.6 g

Saturated Fat	2.7 g

Unsaturated Fat	0.2 g

Potassium	620.2 mg

Protein	3.0 g

Sodium	124.9 mg

Dietary Exchanges 7.6 Fat, 0.0 Fruits, 0.7 Other Carbs, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Crust 1.5
1 1/2 cup Zsweet® all natural sweetener 3.0
3 tbsp cornstarch 3.0
3 tbsp white all purpose flour 1.0
1 pinch salt 1.5
1 1/2 cup cold water

Filling 3.0
3 each raw egg yolks 2.0
2 tbsp Butter, unsalted 0.5
0 1/2 tsp fresh lemon peel 0.3333
0.3333 cup fresh lemon juice 1.0
1 each ready-to-use graham pie crust

Meringue 3.0
3 each egg whites 0.5
0 1/2 tsp vanilla extract 0.25
0 1/4 cup cream of tartar 6.0
6 tbsp Zsweet® all natural sweetener

Directions

In a saucepan, mix 1 1/2 cups Zsweet, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until the mixture boils. Reduce the heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of the hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.
Meringue- Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add Zsweet, beating until stiff and glossy peaks form and all Zsweet is dissolved. Spread meringue over hot filling, sealing to edge pastry.