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No Sugar Added Fat Free No Crust Lemon Meringue Tart Recipe

Craving a guilt-free lemon meringue pie? This sugar-free, fat-free, and no-crust version is perfect for diabetics and dieters! Made with Splenda and egg beaters, it delivers a delightful lemon flavor without the unhealthy extras. A light and refreshing dessert that won't derail your healthy eating goals. Easy to make and surprisingly delicious!

Prep Time 20 mins
Cook Time 35 mins
Calories 46.6 kcal
Protein 8g
Rating 5.0 (1 Reviews)
No Sugar Added Fat Free No Crust Lemon Meringue Tart 35

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Sugar Added Fat Free No Crust Lemon Meringue Tart

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How to Make No Sugar Added Fat Free No Crust Lemon Meringue Tart

  1. **Lemon Filling:**
  2. In a medium saucepan, whisk together 1/2 cup Splenda, 1/4 cup cornstarch, and 1 cup water until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens, about 1 minute.
  4. In a small bowl, whisk together 2 large egg whites (or equivalent in egg beaters).
  5. Temper the egg whites by gradually whisking in 1/4 cup of the hot Splenda/cornstarch mixture.
  6. Slowly pour the tempered egg white mixture into the saucepan with the remaining Splenda/cornstarch mixture, whisking constantly.
  7. Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest.
  8. Cook over medium heat for 3-4 minutes, or until the filling is very thick and coats the back of a spoon.
  9. Pour the lemon filling into individual custard cups.
  10. **Meringue:**
  11. In a clean, dry bowl, beat 2 large egg whites (or equivalent in egg beaters) with a pinch of cream of tartar until soft peaks form.
  12. Gradually add 1/4 cup Splenda and 1 teaspoon vanilla extract, beating on high speed until stiff, glossy peaks form.
  13. Top each custard cup with meringue, sealing the meringue to the edges of the cups.
  14. Place the custard cups on a baking sheet and bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until the meringue is lightly golden brown.
  15. Let cool completely before refrigerating for at least 2 hours to allow the filling to set.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

4g

Fat

0g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Fruit Diabetic Pies Dietary Citrus Lemon