Crustless Lemon Meringue Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For pie 5 large egg yolks 1 1/4 cups Slenda 1/4 cup cornstarch 1/4 teaspoon salt 1 1/4 cups water 1/4 cup 1% milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, cut into tablespoons For meringue 5 large egg whites, at room temperature 30 minutes 1/2 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup Splenda
Preheat oven to 350 degrees.
Make filling:
Whisk together yolks in a small bowl.
Whisk together Splenda, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.
Make Meringue:
Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add Splenda, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
Assemble and bake pie:
Pour hot filling into pie pan and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGRRL.
Make filling:
Whisk together yolks in a small bowl.
Whisk together Splenda, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.
Make Meringue:
Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add Splenda, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
Assemble and bake pie:
Pour hot filling into pie pan and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGRRL.
Nutritional Info Amount Per Serving
- Calories: 122.3
- Total Fat: 7.6 g
- Cholesterol: 181.6 mg
- Sodium: 154.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.1 g
- Protein: 6.0 g
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