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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 242.0
  • Total Fat: 16.1 g
  • Cholesterol: 57.9 mg
  • Sodium: 110.7 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Lighter Lemon Meringue Pie calories by ingredient
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Lighter Lemon Meringue Pie

Submitted by: DANDELIONWINE_O
Lighter Lemon Meringue Pie

Introduction

I think this pie tastes so much better with much more lemon, and much less sugar than you find commercially available.
Plus PILE ON THE MERINGUE (I use less sugar here too in this recipe)-don't be stingy with it, it is so light and low in calories, why skimp on this wonderful topping.
Coupled with an Almond meal pie crust instead of wheat flour greatly reduces the carbs in this pie if you are watching your carbs!
I think this pie tastes so much better with much more lemon, and much less sugar than you find commercially available.
Plus PILE ON THE MERINGUE (I use less sugar here too in this recipe)-don't be stingy with it, it is so light and low in calories, why skimp on this wonderful topping.
Coupled with an Almond meal pie crust instead of wheat flour greatly reduces the carbs in this pie if you are watching your carbs!

Number of Servings: 16

Ingredients

    Pie Crust Pastry:
    3 Cups Almond Flour
    2 TBS Sugar
    1/2 tsp Salt
    1/4 tsp baking soda
    4 Tbs cold unsalted butter
    1 large cold Egg

    Filling:
    3 Large eggs-seperated
    Use the yolks only in this filling step.
    2 TBS unsalted butter
    1 tsp grated lemon rind
    1 cup fresh squeezed lemon juice
    1 1/2 cups hot water

    Meringue:
    Use the reserved 3 egg whites in this topping step.
    2 TBS additional sugar for Meringue
    1/2 tsp vanilla
    1/4 tsp cream of tarter

Directions

Make pie crust ahead of time
Mix all dry crust ingredients together until completely blended.
Cut in butter until the mixture is completely blended
Add the egg all at once, and mix all til completely blended.
chill pastry for 15 minutes in the refrigerator, then pat into pie pan.
Chill again before baking for a lighter flakier crust.
Bake 350 degrees for 15-20 mintues.

For the Lemon curd filling:
In a saucepan combine the sugar, corn starch, and salt. Cook and stir constantly over moderately high heat until the mixture comes to a boil. Reduce heat and cook stirring constantly for 2 more minutes.
Stir a small amount of the hot mixture into egg yolks to temper the yolks, then add yolk mixture to the lemon curd cooking pot.
Bring to a new boil, then cook 2 more minutes stirring constantly.
Rmove from heat and add butter and lemon peel.
Stir.
Slowly add lemon juice, mixing well.
Pour lemon curd into baked pie crust.

For the Meringue:
Beat egg whites, vanilla, and cream of tartar with a mixer until soft peaks form. Gradually add sugar, beating until shiny stiff peaks form.


Spread meringue over the lemon curd sealing to the edge of pastry.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown







Serving Size: This recipe makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user DANDELIONWINE_O.






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