Crust-Free Lemon Meringue Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large eggs, separated2 cups water1 package plain gelatin4 oz lemon juice1/2 cup calorie-free sweetener1 tsp vanilla extract
In a small bowl, pour 1/4 cup of water and add gelatin. Let stand for 10 minutes until gelatin softens.
In a medium metal or glass bowl, mix egg whites, vanilla extract and 1/2 tsp of sweetener. Cover bowl and place in fridge.
Pour the gelatin/water mixture into a medium saucepan and add lemon juice. Turn heat on medium.
When the mixture begins to heat, add remaining water and whisk in remaining sweetener, stirring occasionally afterwards.
Once mixture is brought to a boil, remove the saucepan from heat and whisk in broken egg yolks, one at a time -- or in four parts.
Continue whisking for a minute until mixture is smooth and the colour goes from bright-yolk yellow to a lighter yellow and slightly more opaque.
Pour mixture evenly into 8 3oz baking ramekins and place in fridge.
Let stand for 2 - 4 hours, until the mixture sets softly.
When it does, preheat oven to 375C. Remove egg white mixture from fridge and beat until the mixture stiffens and forms peaks.
Using a spoon, add mixture evenly to the top of gelatin in the ramekins. make peaks.
Bake in the oven between 8 - 12 minutes, or until the top of peaks turn slightly golden in colour.
Remove from oven, place on tray, and let cool again for 2 - 4 hours.
In a small bowl, pour 1/4 cup of water and add gelatin.
Serving Size: Makes 8 4oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELLEBE333.
In a medium metal or glass bowl, mix egg whites, vanilla extract and 1/2 tsp of sweetener. Cover bowl and place in fridge.
Pour the gelatin/water mixture into a medium saucepan and add lemon juice. Turn heat on medium.
When the mixture begins to heat, add remaining water and whisk in remaining sweetener, stirring occasionally afterwards.
Once mixture is brought to a boil, remove the saucepan from heat and whisk in broken egg yolks, one at a time -- or in four parts.
Continue whisking for a minute until mixture is smooth and the colour goes from bright-yolk yellow to a lighter yellow and slightly more opaque.
Pour mixture evenly into 8 3oz baking ramekins and place in fridge.
Let stand for 2 - 4 hours, until the mixture sets softly.
When it does, preheat oven to 375C. Remove egg white mixture from fridge and beat until the mixture stiffens and forms peaks.
Using a spoon, add mixture evenly to the top of gelatin in the ramekins. make peaks.
Bake in the oven between 8 - 12 minutes, or until the top of peaks turn slightly golden in colour.
Remove from oven, place on tray, and let cool again for 2 - 4 hours.
In a small bowl, pour 1/4 cup of water and add gelatin.
Serving Size: Makes 8 4oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELLEBE333.
Nutritional Info Amount Per Serving
- Calories: 41.7
- Total Fat: 2.4 g
- Cholesterol: 93.9 mg
- Sodium: 36.7 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.1 g
- Protein: 3.2 g
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