Lemon Meringue Pie

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 (0.3-ounce) package lemon sugar-free gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 3 egg yolks, lightly beaten
• 3 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 6 packets calorie-free sweetener with aspartame (such as Equal packets)
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons granulated fructose

1. Preheat oven to 450u0b0.
2. Bake 1 piecrust in a 9-inch pie-plate according to package directions. Set aside. Reduce oven temperature to 350u0b0.
3. Combine gelatin and boiling water in a saucepan, stirring until gelatin dissolves. Stir in cold water; let stand 10 minutes.
4. Add egg yolks, cornstarch, and lemon juice; stir. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in sweetener. Pour into crust.
5. Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add fructose; beat until stiff peaks form. Spoon meringue smoothly over filling. Bake at 350u0b0 on lower rack in oven for 12 minutes. Cool on a wire rack; chill.

lemon sugar, boiling water, cold water, egg yolks, cornstarch, lemon juice, packets caloriefree, egg whites, cream of tartar, fructose

Taken from www.myrecipes.com/recipe/lemon-meringue-pie-2 (may not work)