Sugar Free Lemon Meringue Pie

Total Time
Prep 45 mins
Cook 5 mins

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


  • 9 inch pastry for single-crust pie, baked
  • 532.32 ml water
  • 118.29 ml fresh lemon juice (fresh juice is a must)
  • 118.29 ml cornstarch
  • 2 eggs
  • 2 egg whites
  • 7.39 ml grated lemon peel
  • 354.88 ml Equal Spoonful (or 36 packets of Equal Sweetener)
  • 29.58 ml stick butter or 29.58 ml margarine
  • 0.06-0.13 ml yellow food coloring (optional)

  • 3 egg whites
  • 1.23 ml cream of tartar
  • 158.51 ml 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.
Most Helpful

This was easier to make than I thought it would be. I used 1/2 the called for
sugar substitute. I used Splenda. It is very very good

LaraineT January 12, 2013

This was poorly written. Filling called for eggs..but didn't say what to do with yolks. Just used the whites. And numbers didn't add up. I now have runny pies. So disappointed.

Jessica M. July 04, 2016