Ingredients for Low Fat Lemon Meringue Pie On Crust Kosher Dairy
- Graham Cracker Crumbs
- 4 tablespoons (1/2 stick) unsalted butter, softened
- Egg White
- Lemon Peel
- Water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup fresh lemon juice (about 6-8 lemons)
- Cream Of Tartar
- 4 large egg whites
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How to Make Low Fat Lemon Meringue Pie On Crust Kosher Dairy
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (store-bought or homemade).
- In a medium saucepan, whisk together the lemon juice, zest, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute.
- Remove from heat and whisk in the eggs yolks one at a time, then stir in the butter until melted and combined. Pour the lemon filling into the prepared pie crust.
- In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
- Spoon the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.
- Bake for 15-20 minutes, or until the meringue is lightly golden brown and the filling is set.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow flavors to meld.
- Garnish with fresh lemon zest before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
8g
Carbs
5g
