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This is for the lady whose letter appeared in the Friday March 30th newsletter. She had made a lemon meringue pie that never gelled. I read your recipe and saw that you used Splenda. I have never had good luck with cream pies setting up with Splenda. Here is the recipe for Lemon Chiffon Pie that comes from the Unbelievable Desserts with Splenda by Marlene Koch.

Lucious, and yet so light. This creamy no-bake pie is a nice change from the traditional lemon meringue. You actually do make meringue, but rather than placing it on top of the pie filling, you fold it in. I have chosen to place this pie in a graham cracker crust, but you are welcome to use a pre-baked pastry crust if you prefer.

Lemon Meringue
I graham cracker crust
1/3 c. water
1 envelope (21/2 t.) unflavored gelatin
1 large egg + 2 large egg yolks, beaten (reserve whites to use below)
3/4 c. Splenda Granular
1/2 c. lemon juice
2 t. grated lemon rind
1/4 t. cream of tartar
3 T. Splenda Granular
1 c. light whipped topping, thawed

Place water in a small heavy sauce pan and sprinkle gelatin on top. Let set for 3 minutes to soften gelatin. Whisk in beaten eggs, Splenda, lemon juice, and lemon rind. Stirring constantly with a wooden spoon or heat proof rubber spatula, heat over medium heat until the mixture thickens enough to coat spoon or spatula. Pour the mixture into a large bowl and refrigerate for 45 min. to 1 hour until mixture mounds when dropped from a spoon, but is not set. In a large bowl, beat reserved egg whites and cream of tartar until foamy. Continue to beat; gradually add Splenda and beat until stiff but not dry. Using a large rubber spatula or spoon, gently fold egg whites into cooled lemon mixture. Fold in whipped topping. Spoon filling into crust and refrigerate for at least 3 hours. 8 servings.

Per Serving: 140 calories; 18 grams carbohydrates (9 sugar), 6 grams fat(2 g. saturated),0 grams fiber, 145 milligrams sodium. Diabetic exchange=1 carbohydrate, 1 med. fat meat.

My Note: There is something about using real sugar that helps your cream filling to set up-along with using the egg yolks. Splenda just doesn't do as good a job. When I am making my chocolate pies I usually add extra flour for thickening. Good Good luck with your pies.
Connie in TX

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