Filling:

 

1/4 cup cornstarch

2 tablespoons flour

1 1/4 cups Splenda sugar substitute

 

1/4 cup brown sugar

1/4 teaspoon salt

1 1/2 cups water

 

4 egg yolks, beaten

 

1/2 cup lemon juice

3 tablespoons butter

 

 

Mix cornstarch, flour, salt, splenda and sugar.   Set aside.  Mix water, egg yolks, lemon juice.  Drop butter on top and begin to heat.  Before it boils stir in the flour mixture with a wire whisk.  Stir as it comes to a boil and thickens.  Set aside to cool slightly.  When still warm spoon into the pie shell.

Meringue:

4 egg whites

1/4 teaspoon cream of tartar

1/2 cup Splenda

Pinch of sea salt

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Mix Splenda, salt and cream of tartar.  Without over beating, blend in Splenda mixture to the egg whites.  Spoon carefully over filling making tips.  Bake at 350' for 8 to 10 minutes until tips are golden brown.  Cool completely to serve.