Diabetic Lemon Pie Recipe

published by JP Russell on Aug 10, 2008

Here is a recipe I adapted on how to make sugar free lemon pie. This is by far my favorite pie, and I’m not much of a cook, but this one always turns out well for me. Of course, today you can buy sugar free in-the-box, just-add-water pie recipes, but they didn’t exist when I first adapted this recipe. A great thing to try if you can’t find an easy-to-make sugar-free recipe in your region.


  • 2 Cups Cold Water
  • 6 Tablespoons Lemon Juice
  • 4 Tablespoons Cornstarch
  • Grated rind of 1 lemon
  • 6 drops of yellow food coloring
  • 8 – 1 gram packets of Equal (Aspartame)
  • 3/8 Cups of Splenda sugar substitute
  • 2 Tablespoons Margarine


  1. It is best to grate the lemon first and place the 6 tablespoons of juice to the side for later use before mixing the other ingredients.
  2. Measure and place the equal and Splenda in a disk for later use.
  3. If using a pie shell, be sure to take it out, and heat it in the oven according to the instructions on the box.
  4. Mix together about ¼ of the 2 cups cold water with 2 Tablespoons Corn Starch in a small container. This creates a thick corn starch paste mixture. Make sure there are no lumps, it should mix well an look a little like milk (but thicker). Boil the rest of the water, add to this the lemon juice and place in a saucepan and heat on moderate heat. While the mixture is heating, slowly add the corn starch mixture stirring constantly, this will create a clear-white gelatin mix.
  5. Add the lemon rind, and margarine and continue mixing, the mixture becomes more yellow now, mix until smooth. Add the drops of food coloring to give the final yellow coloring. Add the Equal/Splenda blend into the heated mixture.


Splenda can be substituted for sugar by equal amounts (eg: 1 tsp Splenda – 1 teaspoon sugar, but Nutrasweet/Equal/SugarTwin is substituted at 0.5 times that of sugar (eg: 4 sugar packets = 8 teaspoons sugar)

Serving Size: Makes just enough to fill a medium pie crust, like the no-name pie crusts. The filling itself (1/8) is about 100 calories + pie crust and may be substituted for 2 F&V, and 1 fat, and 1 starch.

Original Recipe

Adapted form recipe in “The New Diabetic Cookbook”, By Mabel Cabiani, Contempory Books Chicago – 1994, Pg 320. The original receipt called for 8 1 gram packets of aspartame but I found this had too much of an aftertaste. Also added extra instructions for making good corn starch mixture.

4 Responses so far | Have Your Say!

  1. # 1 by miragana
    September 9th, 2008 at 8:29 pm #

    Good day!
    It is very informative and has a very good quality in it.
    I like it…


    Thank you very much for your time.

  2. # 2 by Amanda Yacks
    November 10th, 2008 at 1:12 pm #

    How many calories per serving or per pie?

  3. # 3 by Bailey
    April 19th, 2010 at 10:06 pm #

    Hello, I have just tried your receipt and it does not seem to be thickening. Any idea what i have done wrong, at the moment i have two pots of lemon liquid in my fridge :(

  4. # 4 by JPRuss
    May 6th, 2010 at 4:43 am #

    @Baily Sorry you had trouble

    The main problem with the lemon not thickening is in the preparation of the cornstarch.

    The first time I made it, I just through the corn starch into the whole thing at once, which left lots of little white chunks and nothing thickened.

    Then I found that by making the cornstarch mixture first with a little water in a separate dish made all the difference.

    The cornstarch needs to be then added to the whole recipe while it is cooking on medium heat and you have to continue to stir and not walk away, and that\’s when it thickens.

    It\’s also possible you\’re cornstarch could be going \’bad\’ (if that\’s possible). But the cornstarch is the key to the thickening process.

    Hope this helps

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