How to make it

  • Preheat oven to 425 degrees F (220 degrees C) for browning the meringue
  • Separate the eggs. Beat the egg yolks and set the whites aside
  • Combine the 1 cup of Splenda, flour, cornstarch, and salt in a saucepan. Gradually stir in the key lime juice and water. Cook over medium heat, stiring frequently, until thickened (important that it thickens)
  • Gradually stir the cooked Splenda mixture into the beaten egg yolks, beating constantly.
  • Return the mixture to low heat and cook, stirring constantly for 2 minutes.
  • Stir in the butter, and lime zest. Remove from the heat and let tthe mixture cool slightly.
  • To prepare the meringue, beat the egg whites until light and frothy. Add the cream of tarter and continue beating until stiff peaks form.
  • Gradually beat in the remaining 6 tablespoons of Splenda and beat until the meringue is still and glossy.
  • por the lime filling into the prepared pie shell. pile the meringue on top, spreading it until it ttouches the edges of the pastry to prevent the meringue from shrinking.
  • Bake the pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until the meringue topping is golden brown (this step is skipped if no meringue toipping is used)
  • Let cool and refrigerate

Reviews & Comments 3

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  • foodiefreak 8 years ago
    This looks great! I am going to try it with a ground pecan or almond crust to make it more low carb.
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Very nice recipe - 5 forks.
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    " It was excellent "
    bostyn ate it and said...
    Sounds yummy!
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