Do you have a recipe for lemon curd? Eggs, lemon juice and zest, sugar and butter cooked in a double boiler? Just substitute Splenda for the sugar. The curd - after it's cooked - can be baked in the pie shell which will make it firmer. It will be much tastier than if you use a thickener.

In general, you can use xanthan gum for thickening instead of Thicken Thin. A little goes a long way and it's much cheaper. And, it thickens hot as well as cold liquids.

Karen