Sugar Free Lemon Meringue Pie

“I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!”

Ingredients Nutrition

  • 1 (9 inch) pastry for single-crust pie, baked
  • 2 14 cups water
  • 12 cup fresh lemon juice (fresh juice is a must)
  • 12 cup cornstarch
  • 2 eggs
  • 2 egg whites
  • 1 12 teaspoons grated lemon peel
  • 1 12 cups Equal Spoonful (or 36 packets of Equal Sweetener)
  • 2 tablespoons stick butter or 2 tablespoons margarine
  • 1 -2 drop yellow food coloring (optional)
  • 3 egg whites
  • 14 teaspoon cream of tartar
  • 23 cup Equal Spoonful (or 16 packets Equal Sweetnener)


  1. Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
  2. Boil and stir 1 minute.
  3. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
  4. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
  5. Cook and stir over low heat 1 minute. Remove from heat.
  6. Stir in butter until melted.
  7. Stir in food coloring, if desired.
  8. Pour mixture into baked pie shell.
  9. For Meringue:
  10. beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
  11. Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
  12. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  13. Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
  14. Cool completely on wire rack.

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