While sitting with my mothers sister Gail, who is a fabulous cook, she proclaimed ‘Susan, this is the best pie I’ve ever had!’ Wow, what a compliment!

It just happens to be sugar free, made with Splenda & Truvia, and low calorie as well, a definite bonus. The taste is out of this world. Lemon lovers will think its Off the Chain. Go ahead and bake one! You can do it. Make it in a pre-baked crust as I have here, OR pour the luscious lemon filling into a shallow baking dish to serve as a fluffy topped pudding, your choice!

Sugar Free Lemon Pie for Bariatric Eating

4.8 from 4 reviews
Sugar Free Lemon Lover's Pie!
 
Author:
Ingredients
  • 6 egg yolks
  • ¼ teaspoon salt
  • 6 tablespoons cornstarch
  • ¼ cup Truvia Baking blend
  • 1 cup Splenda plus 3 tablespoons
  • 1 tablespoon finely grated lemon zest
  • ¾ cup lemon juice - you will need 4 fresh lemons. Grate the zest before squeezing the juice.
  • 1 (9-inch) pre-baked pie shell - line with parchment or foil, fill with dried beans & bake - see photos below for demo
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Instructions
  1. Adjust the oven rack to the middle position and preheat oven to 400 degrees F.
  2. Whisk the egg yolks and salt in medium size mixing bowl and set aside.
  3. In a medium saucepan blend 1¾ cups cold water, cornstarch, ¼ cup Truvia and 1 cup Splenda. Bring mixture to a boil over medium heat, stirring constantly with rubber scraper. It will begin to get clear in places and suddenly get very thick. Blend in the lemon zest and lemon juice, reduce the heat to low and beat until smooth and glossy while continuing to cook for 90 seconds - remove from heat.
  4. Begin whisking the egg yolks and slowly add some of the hot lemon mixture, stopping at about half, whisking constantly. You are doing this to warm the egg yolks before adding them to the hot mixture. If you poured the egg yolks into the hot lemon filling, they would instantly scramble!
  5. Return the warmed egg yolk mixture to saucepan, place back on low heat and cook, stirring constantly, until very thick, 2 to 3 minutes. Pour the hot lemon filling into the baked pie shell and set aside.
  6. In a large bowl, using electric hand mixer, whip the egg whites and cream of tartar until smooth soft peaks form. Add the remaining 3 tablespoons Splenda sweetener and vanilla. Resume beating the meringue until thick and glossy.
  7. Top the warm pie with the meringue by placing large spoonfuls around edges of pie first to seal to the crust, then fill in center and smooth top of pie, leaving it slightly higher in center. Make decorative soft peaks with the back of a spoon.
  8. Bake 12 to 15 minutes, until meringue is golden. Remove from oven and cool on a wire rack. Chill for at least 2 hours before slicing.

Best Lemon Pie you ever ate that happens to be sugar free!

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19 thoughts on “Sugar Free Lemon Lover’s Pie!

  1. trish says:

    Thanks for the pie recipe, Is there anyway to get the calorie count and nutritional values for it? Also whats with the beans??? Kinda confused :0… can wait to try it.
    Merry Christmas, Trish

    • Susan Maria Leach says:

      Ahhhhhh… the beans are how you BAKE a pie crust before it is filled. If you didnt add the beans, it would SLIDE into the pan. Just like Martha Stewart and major cooking sites, we do not provide nutrition stats.

    • Tracie Lord says:

      Why yes there is! Look up the nutritional values for each of the ingredients, use the value for the amount of ingredient used. Add them all up, then divide by the number of servings the recipe makes & ta-da, you have the amounts per serving. This formula can be used with any recipe .

  2. Allie says:

    Thanks for this recipe. I plan to try it very soon. I love Lemon Pie, but trying to reduce my carbs and sugar. Does the cornstarch add a lot of carbs?

    • Suzanne Shaw says:

      No not at all! But if yu worry, it’s always a smart thing to calculate the stats on recipes you make yourself to double check. The concept of “too much” can vary depending on where you are in your journey.

  3. Kristi Edwards says:

    When you prebake a pie crust you poke the raw crust with a fork and then you take parchment paper cut in a large circle and line the pie crust with the parchment and you fill the crust with dry beans or long grain rice or pie beads and bake the shell …… the beans, rice or pie beads are used to keep the pastry from puffing up ……. you can save whatever weight you use for another time

  4. Chana says:

    Thank you for sharing Sugar Free Lemon Lover’s Pie recipe. The taste was great, but the filling didn’t set well. It was still runny after 2 hour wait. Do you know why?

    • Suzanne Shaw says:

      Many things could be the reason, from not measuring carefully, to not using the correct ingredient or adding your own touch to it as well as not following the directions when you were mixing and preparing it. Try again and let us know!

    • Suzanne Shaw says:

      When we wrote and tested this we did so with the ingredients listed. If you would like to make adjustments you are welcome to, but the result may not be the same.

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