Lemon Filling - Whisk the pudding mix, lemon jello powder, and 1/2 C water.
Crust - Mix packet of oatmeal with water and the almond extract. Cook in the microwave on high for approximately 2 minutes 45 seconds (if a high powered microwave). You want the consistency to be really thick but not hard. When it is done, add 1 tsp of WF pancake syrup (if desired) and stir until well mixed. In an oven safe bowl sprayed with Pam, mash the oatmeal down to make the crust (use foil lined sprayed with Pam if you'd like). Pop in the oven under Broil until crust is set and lightly browned. Take out and let cool for 5-10 minutes.
Hint - When mashing the oatmeal down to make the crust, dip your fingers in water to keep your fingers from sticking to the oatmeal.
Meringue - With mixer, beat egg whites only at high speed until meringue starts to get thick. Add the artificial sweetener and continue to beat until peaks form. The meringue is now ready.
Assembly - Pour the Lemon Filling into the Crust (may warm filling first in microwave to prevent weeping between the meringue and filling when completely done, but not necessary)
Add the meringue, making sure to take it to the very edge of the crust (completely cover the lemon filling as the meringue will seal the filling when you put in the oven)
Pop in the oven on Broil to let the peaks of meringue brown to desired consistency (don't let it burn)
When done, let cool for about 20 minutes, then pop in the refrigerator overnight or for several hours to allow the pie to set up.
Originally Submitted
2/9/2012
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