{"id":14603,"date":"2016-07-15T16:17:47","date_gmt":"2016-07-15T20:17:47","guid":{"rendered":"http:\/\/caloriecontrol.org\/lemon-meringue-pie\/"},"modified":"2017-04-03T13:39:49","modified_gmt":"2017-04-03T17:39:49","slug":"lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/lemon-meringue-pie\/","title":{"rendered":"Lemon Meringue Pie"},"content":{"rendered":"<div><\/div>\n<p><strong>Makes 8 Servings<\/strong><\/p>\n<h2>Ingredients<\/h2>\n<h3>Crust<\/h3>\n<p>1 (9 inch) refrigerated pie crust<\/p>\n<h3>Filling<\/h3>\n<p>1 1\/2 cups SPLENDA&reg; No Calorie Sweetener, Granulated<br \/>\n1\/4 cup cornstarch<br \/>\n1 3\/4 cups water<br \/>\n4 egg yolks, lightly beaten<br \/>\n2 tablespoons butter<br \/>\n1\/2 cup fresh lemon juice<br \/>\n2 teaspoons grated lemon peel<\/p>\n<h3>Meringue<\/h3>\n<p>1\/4 cup meringue powder<br \/>\n1 tablespoon cornstarch<br \/>\n3\/4 cup water<br \/>\n1\/2 teaspoon vanilla extract<br \/>\n1\/2 cup SPLENDA&reg; No Calorie Sweetener, Granulated<br \/>\n1\/4 cup light corn syrup<\/p>\n<h2>Directions<\/h2>\n<p>Preheat oven to 450 degrees F.<\/p>\n<p>Fit one piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake for 9 to 11 minutes or until lightly browned. Cool on a wire rack.<\/p>\n<p>Reduce oven temperature to 350 degrees F.<\/p>\n<p>Whisk together 1&nbsp;1\/2 cups SPLENDA&reg; Granulated Sweetener, 1\/4 cup cornstarch, 1&nbsp;3\/4 cups water and egg yolks in a non-aluminum heavy saucepan. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil 1 minute, whisking constantly. Remove from heat. Whisk in butter, lemon juice and lemon peel. Spoon into pastry shell.<\/p>\n<p>Combine meringue powder, cornstarch, water and vanilla in a large mixing bowl. Beat at high speed with an electric mixer for two minutes. Gradually add SPLENDA&reg; Granulated Sweetener and corn syrup, beating at high speed until stiff peaks form.<\/p>\n<p>Spread meringue over hot filling, sealing to edge of pastry. Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack<\/p>\n<h2>Nutritional Information<\/h2>\n<p>Calories 260<br \/>\nTotal Fat 13g<br \/>\nCholesterol 115mg<br \/>\nSodium 190mg<br \/>\nCarbohydrates 33g<br \/>\nDietary Fiber 1g<br \/>\nSugars 11g<br \/>\nProtein 4g<\/p>\n<h6>Recipe originally appeared on <a href=\"https:\/\/www.splenda.com\/recipes\/lofty-lemon-meringue-pie-recipe\" target=\"_blank\">Splenda.com<\/a>.<\/h6>\n<p>The post <a rel=\"nofollow\" href=\"http:\/\/sucralose.org\/lemon-meringue-pie\/\">Lemon Meringue Pie<\/a> appeared first on <a rel=\"nofollow\" href=\"http:\/\/sucralose.org\/\">Sucralose<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 8 Servings Ingredients Crust 1 (9 inch) refrigerated pie crust Filling 1 1\/2 cups SPLENDA&reg; No Calorie Sweetener, Granulated 1\/4 cup cornstarch 1 3\/4 cups water 4 egg yolks, lightly beaten 2 tablespoons butter 1\/2 cup fresh lemon juice 2 teaspoons grated lemon peel Meringue 1\/4 cup meringue powder 1 tablespoon cornstarch 3\/4 cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14604,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,5,86],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lemon Meringue Pie - Calorie Control Council<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caloriecontrol.org\/lemon-meringue-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Meringue Pie - Calorie Control Council\" \/>\n<meta property=\"og:description\" content=\"Makes 8 Servings Ingredients Crust 1 (9 inch) refrigerated pie crust Filling 1 1\/2 cups SPLENDA&reg; 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