1
Separate the cornstarch into 1/4 cup for the bottomand 1 tbs for the topping.
2
Separate the water into 2 cups and separately 3 tbs.
3
Coat the bottom of a pie pan with the oil and almond meal flour.
4
Zest some lemons if you can. There was no way to add lemon zest here.
5
Separate the yolks from the whites of the eggs, and throw away 2 of the yolks.
6
In a saucepan, combine Splenda and cornstarch (or other thickening agent which may have fewer calories), then stir in the egg yolks. Gradually stir in the hot water, then cook over medium heat, stirring, until boiling and thickened.
7
Remove from heat. Stir in the lemon juice, lemon zest, grape seed oil (or Healthy choice margarine, 1 tsp). Cool slightly, and then pour over the coated pie pan.
For the Meringue:
1
In a blender, blend the apricot spread and water until smooth.
2
In a small saucepan, combine the apricot mix, Splenda and cornstarch, bring to a boil.
3
Set in the refrigerator to cool. (You could do this BEFORE doing the first section).
4
In a bowl, beat the egg whites until frothy.
5
Add the cream of tartar and beat one minute.
6
Add the apricot mixture and beat until stiff peaks form.
7
Spread over the filling, sealing to the rim of the pan.
8
Bake in a 350 degree oven for 10 to 15 minutes until nicely browned.