Lemon Meringue Pie

Crust Ingredients

• Gluten free pie crust mix
• Any other ingredients required by the instructions on the box

Filling Ingredients

• 1 cup Splenda
• 5 tablespoons gluten free pie crust mix
• ⅛ teaspoon lemon extract
• ⅛ teaspoon salt
• 1½ cups water
• Juice and zest of 2 lemons
• 4 eggs yolks

Meringue Ingredients

• 4 egg whites
• ⅛ teaspoon cream of tartar
• 8 tablespoons Splenda

Instructions

1. Make pie crust according to directions on box.
2. Seperate the eggs being very careful to get no yolk into the whites.
3. Beat the egg yolks and set them aside.
4. In a 2 quart sauce pan, mix the all of the filling ingredients except the egg yolks.
5. Bring to a boil over low heat while whisking rapidly.
6. Turn off heat.
7. Add the cooked material a little at a time to the beaten eggs, while whisking rapidly.
8. Once all of the cooked material has been added to the beaten eggs, pour into baked pie shell and bake at 375° until filling has set (10 to 15 minutes).
9. Add cream of tartar to the egg whites.
10. Beat egg white mixture to a froth.
11. Add the Splenda to mixture 1 tablespoon at a time while beating.
12. Keep beating until stiff peaks form.
13. Put meringue on top of pie and bake at 350° until peaks of the meringue are brown (about 10 minutes).
14. Cool to room temperature.