In heavy saucepan or top of double boiler, whisk eggs, 1 egg white, and lemon juice until smooth. Cook over medium-low heat or boiling water, stirring, for 4 to 5 minutes or until mixture thickly coats metal spoon. Remove from heat.

Beat remaining egg white until stiff but soft peaks form. Fold into hot mixture. Cool for 10 minutes. Stir in sugar substitute.

Spoon into covered container. Refrigerate for up to 4 weeks.

This recipe yields 12 servings. Serving size: 4 teaspoon.

Exchanges Per Serving: Free Food.

Nutrition Facts: Calories 19; Total Fat 0g; Saturated Fat 0g; Cholesterol 35mg; Sodium 19mg; Potassium 23mg; Carbohydrate 1g; Protein 1g.