note to self- go to recipe below I used Monkfruit in the lemon curd, tangy and too much lemon, a bit over powering for a pie. the Monkfruit needs to be powdered as it was crunchy, monkfruit and sugar alcohols don't disolve well. A bit overly sweet but that may change if the monkfruit was powdered since it's measured in cups not weight. I didn't have any powdered Monkfruit for the meringue so I used stevia, a little too sweet with 3/4 cup almost bitter. I'm going to use powdered Monkfruit and less of it in the meringue next time as well. My husband the hummingbird was the only one who could stand the excessive sweetness. Loved the crust and the gelatin instead of cornstarch though! My Go To recipe: 1.5 cups powdered monkfruit or stevia 1 pkg gelatin (bloomed in water) 1.5 C water 8 yolks 4 Tbsp butter 1/4 C lemon juice 2 Tbsp lemon zest Meringue: 8 egg whites 1 tsp cream of tartar 6 Tbsp powdered erythritol monkfruit or stevia 1/2 tsp vanilla extract