Ok, I made a healthy-food lemon meringue pie. I didn't use arrowroot instead of cornstarch, I used xanthum gum. Next time I won't use as much. The recipe called for 1/3 c cornstarch and so I used 1/3 cup xanthum gum. I think half that much would have been plenty. I had to keep adding water to get it to the right consistency. I used Splend instead of sugar and hazelnut meal instead of flour for the crust. I had hoped because it was nut meal it would stay crunchy. It was mushy though. Also, the filling wasn't lemony enough. I think in addition to a lemon's juice and the zest from half of the lemon, I should use the zest from both halves and maybe some lemon flavoring. It was pretty; it cut nicely, but it was not tart enough. I used sugar for the meringue instead of splenda, though.
All in all, I'm considering it a success because Larry didn't just eat the first piece, he ate another piece today...and didn't suggest throwing it away.
I made shortbread cookies using the real recipe. It only called for 1/4 cup of sugar so I didn't think that was awful. Next time, I may use half the flour and the other half nut meal. I got several kinds from the King Arthur flour catalog.