1/4 cup cornstarch

2 tablespoons flour

1 1/2 cups Splenda sugar substitute

1/4 teaspoon salt

1 1/2 cups boiling water

4 eggs, separated

1/3 cup lemon juice, strained

3 tablespoons butter

1/2 teaspoon grated lemon rind

1 9-inch baked pie shell

1 tablespoon cornstarch

1/4 teaspoon cream of tartar

1/2 cup Splenda

1 teaspoon vanilla

Mix cornstarch, flour, Splenda and salt in top of double boiler. Add boiling water, blend thoroughly. Cook over boiling water, stirring constantly until mixture is thick and clear.

Beat egg yolks and stir in a little of the hot mixture. Pour back into double boiler and cook 2 minutes longer, constantly stirring.

Remove from heat; slowly add lemon juice, butter and lemon rind. Mix well.

Pour into cooled pie shell. Let cool while preparing meringue.

Place egg whites from above in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, Splenda and vanilla. Beat on high speed until slightly stiff peaks form.

Swirl over pie filling so as to touch edges of crust all around.

Bake in moderate (350 degrees) oven 12 to 15 minutes or until golden brown. Remove to cake rack to cool before cutting.