Crust-Free Lemon Meringue Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crust-Free Lemon Meringue Pie calories by ingredient
Introduction
Made in individual cup-sized portions, this lemon meringue dessert offers all the flavour of a pie minus the fat, calories and carbs! Made in individual cup-sized portions, this lemon meringue dessert offers all the flavour of a pie minus the fat, calories and carbs!Number of Servings: 8
Ingredients
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4 large eggs, separated
2 cups water
1 package plain gelatin
4 oz lemon juice
1/2 cup calorie-free sweetener
1 tsp vanilla extract
Tips
Make the day before serving and prep/cook when there's time. It's a great sweet dessert for a girls night or to have on hand to satisfy sweet cravings.
Directions
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.
Member Ratings For This Recipe
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CD13739881
