Mother's Day dessert - Sugar-Free Lemon Meringue Pie

This Mother’ Day celebrity moms will be indulging in treats, and some not so sweet, in order to maintain their fit bodies. Don’t worry you can enjoy dessert. This lighter version sugar-free pie recipe is a dessert any mom can afford to splurge on. It’s made with fresh lemon juice and is easy to bake. Bake it Mother’s Day morning and serve it for your dessert entree in the evening. Mom will appreciate it!

Sugar-Free Lemon Meringue Pie

Filling :

• 1 pre-baked 9-inch pie crust
• 1/3 cup cornstarch
• 1 1/4 cup Swerve® granulated sweetener
• 1 cup water
• 1/2 cup fresh squeezed lemon juice
• 1/4 teaspoon salt
• 4 egg yolks ( save the whites for the meringue)
• 4 tablespoons unsalted butter
• 4 teaspoons lemon zest

Meringue:

• 5 egg whites
• 1 cup Swerve® granulated sweetener
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Filling: In a medium saucepan combine cornstarch, water, lemon juice, sweetener, and salt. Whisk until no lumps are in the cornstarch and bring the mixture to a boil, stirring frequently. Continue to cook, stirring constantly, for 75 seconds. The mixture will be clear and thick.
2. Whisk the egg yolks together in a medium bowl and slowly whisk the cornstarch mixture into the egg yolks while stirring constantly. Return the mixture to the saucepan and cook on low heat while stirring constantly for 60 more seconds. Do not let the mixture boil.
3. Remove the pan from the heat and whisk in the butter and lemon zest. Pour the filling into the prepared pie shell and cover the filling with a piece of parchment or waxed paper. Set it in the refrigerator, and prepare the meringue.
4. Meringue: Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are warm to the touch and the sugar has dissolved.
5. Preheat broiler. While heating, whip the egg whites on medium-high until stiff peaks form. Add in the salt and vanilla extract and whip.
6. Remove parchment paper from the pie filling then carefully spread the meringue on top of the lemon filling in a decorative pattern. Spread the meringue all of the way to the crust.
7. Carefully slide the pie under the broiler and cook for 20 to 60 seconds, or until the meringue is golden brown. Remove the pie from oven and cool completely in the refrigerator before slicing . Serve it for Mother's Day.