Crustless Lemon Meringue Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crustless Lemon Meringue Pie calories by ingredient
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Introduction

This is low-calorie, but full of flavor! The custard is rich and lemoney, and the meringue is just piled high and beautiful... This is adapted from Epicurious.com. This is low-calorie, but full of flavor! The custard is rich and lemoney, and the meringue is just piled high and beautiful... This is adapted from Epicurious.com.
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




Directions

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.

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