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Monday, May 20, 2013
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Low-Fat Lemon Meringue Pie
This pie is the perfect ending to a summer meal or whenever you want to serve a fresh, light and tangy dessert. It's a lightened-up version of the original, but you'd never know!
At a glance
Main Ingredient
Difficulty
Course/Dish
Cooking Lite
Healthy Eating
Makes
1 pie
Ingredients
Crust:
1 c. flour
1/4 c. nuts, finely chopped
1/3 c. butter (or Butter Buds)
1/4 c. powdered sugar
Filling:
1/2 c. sugar
Salt
1/2 c. flour
1 1/2 c. hot water
2 egg yolks
Topping:
2 egg whites
1/2 tsp. vanilla
6 tbsp. sugar
Methods/steps
Preheat oven to 400 degrees. Spray 9-inch pie pan with Pam. Mix crust ingredients; pat into pan. Bake crust 12 to 15 minutes. Reduce oven to 350 degrees. Mix filling ingredients and cook in saucepan over medium heat until thick. Beat 2 egg yolks, saving whites. Pour hot mix into yolks. Return to pan and cook 2 minutes. Stir in 1/2 cup lemon juice. Pour into crust. For topping, beat whites and vanilla until stiff. Gradually add sugar. Beat until stiff. Bake 12 minutes.
