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!
Course Pies / Flans / Tarts
Cuisine Continental
Servings 1 servings
Calories 6641.58 kcal
- 1 Crust:
- 1 cup(s) flour
- 1/4 cup(s) nuts, finely chopped
- 333/1000 cup(s) butter
- 1/4 cup(s) powdered sugar
- 1 Filling:
- 1/2 cup(s) sugar
- 1 dash(es) salt
- 1/2 cup(s) flour
- 1 1/2 cup(s) hot water
- 2 egg yolks
- 1 Topping:
- 2 egg whites
- 1/2 teaspoon(s) vanilla
- 6 tablespoon(s) sugar
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.
Calories: 6641.58kcalCarbohydrates: 1577.16gProtein: 41.42gFat: 37.41gSaturated Fat: 10.5gCholesterol: 563.52mgSodium: 400.49mgFiber: 7.41gSugar: 1422.58g
Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Lemon