No Sugar Added - Fat Free - No Crust Lemon Meringue

Name: No Sugar Added - Fat Free - No Crust Lemon Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Filling; 1 cup Splenda granular (artificial sweetener); 1/3 cup cornstarch; 1 1/2 cups water; 1 cup egg substitute (such as Egg-Beaters); 1/2 cup fresh lemon juice; 1 tablespoon grated lemon zest; Meringue; 3 egg whites; 1/4 teaspoon cream of tartar; 1/2 cup Splenda granular (artificial sweetener); 1 teaspoon vanilla

Servings: persons

Lemon Filling
1 cup Splenda granular (artificial sweetener)
1/3 cup cornstarch
1 1/2 cups water
1 cup egg substitute (such as Egg-Beaters)
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup Splenda granular (artificial sweetener)
1 teaspoon vanilla

1
Lemon Filling:
2
Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
3
Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
4
Meringue:
5
Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Lemon Filling, 1 cup Splenda granular (artificial sweetener), 1/3 cup cornstarch, 1 1/2 cups water, and more.

Yes, No Sugar Added - Fat Free - No Crust Lemon Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No Sugar Added - Fat Free - No Crust Lemon Meringue Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions