4 eggs, separated
1/4 tsp cream of tartar
1 cup Splenda
3 Tbs lemon juice
Grated rind from one lemon
Whipping cream

MERINGUE: Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda, a little at a time, beating well after each addition. Beat for a minute or two after adding all the sugar. Butter and flour a pyrex pie plate. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10-15 minutes in a 275 degree oven, then raise the temperature to 300 degrees and bake for an additional 20 minutes.

FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool thoroughly.

Whip cream and sweeten with 2 T Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.