Here is a recipe I found. I don't know if it will help, but thought you could look at it too.
Candice's Low Carb Lemon Meringue Pie
Servings 5
Ingredients:
Crust:
1/2 cup ground almonds
1/3 cup(33grams) half or whole pecans
2 Tablespoons melted unsalted butter
1 Tablespoon Splenda
1/4 tsp ground cinnamon
Filling:
2 whole large eggs
3 large egg yolks
1/2 cup Splenda
1/2 cup fresh lemon juice
1 1/2 tsp lemon zest
3 Tablespoons unsalted butter
pinch of salt
Meringue:
4 Large Egg Whites
1/4 cup Splenda
1/4 tsp cream of tartar
pinch of salt
Instructions:
Preheat oven 350F
Crust:
In food processes(or magic bullet or coffee grinder) pulse pecans till a mill texture(like the ground almonds)
In small bowl mix all ingredients
Spray 5 individual serving pie pans with cooking spray
Divide crust mixture among pans, about a Tablespoon per pan.
Press down with your finders firmly on the bottom, not sides though like a traditional pie(IF you want it to have crust all up the sides you would have to double crust recipe + add the extra carbs, so that was not happening for me

)
Bake crust at 350F for 8 minutes
Let cool at room temperature while making filling
Filling:
Add all filling ingredients to a small heavy bottom saucepan. Whisk over MED heat till mixture starts to become thick.
Using a fine mesh strainer, strain the mixture(this gets out all lemon seeds and any cooked egg bits you might have)
Divide filling mixture among the 5 pie pans equally, about 1/4 cup per pie.
Set in fridge to cool at least 1/2 hour.
Meringue:
So I tried SEVERAL ways to make a meringue that would work with Splenda.. most tradition recipes just did not work! I usually cook my egg white... but it just was not happening with splenda ..
So here is what I came up with..
Put egg whites in mixer bowl, add salt. Mix till frothy. Add cream of tartar & splenda. Mix till you have a firm meringue/Stiff peaks, about 2-3 mins.
Assembly:
Preheat over to 500F
Divide Meringue equally among the 5 chilled pie's
Spoon on and smooth with small spatula
Bake at 500F for 8 minutes
Let pies cool, then refrigerate
Serve cold
Nutritional Information:
Energy288 kcal
Carbohydrate, by difference9.57 g
Sugars, total 1.66 g
Fiber, total dietary 1.91 g
Protein9.84 g
Total lipid (fat)25.68 g