Instructions

1. Preheat oven to 350°F.
2. Fit the pie crust into a 9” pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of crust with a fork. Place a piece of parchment paper in the unbaked crust and fill the crust with uncooked rice. Bake for 10 minutes, then remove the parchment paper and rice and cook for another 3-5 minutes. Cool on a wire rack.
3. In a heavy, non-aluminum saucepan, whisk together Splenda Sweetener, cornstarch, water, and egg yolks. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil 1 minute, whisking constantly.
4. Remove from heat. Whisk in butter, lemon juice, and lemon zest. Pour into baked pie shell.
5. Add egg whites to a large bowl and beat at high speed with an electric mixer for 2 minutes. When lightened and foamy, add cream of tartar and vanilla. Beat together until combined. Gradually add Splenda Sweetener, beating at high speed until stiff peaks form.
6. Spread meringue over hot filling, sealing to edge of pastry. Bake for 30-35 minutes or until meringue is browned. Cool on a wire rack for 1 hour. Chill for 4 hours before serving.