Baked Lemon Meringue Ice Cream Pie

Baked Lemon Meringue Ice Cream Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.5
  • Total Fat: 8.3 g
  • Cholesterol: 62.2 mg
  • Sodium: 247.6 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.0 g

View full nutritional breakdown of Baked Lemon Meringue Ice Cream Pie calories by ingredient
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Introduction

Lemon ice cream pie topped with baked meringue.....this is not your typical high calories, high cholesterol lemon pie. And to top it of, it's super easy to make. ...how can you say no to this? Lemon ice cream pie topped with baked meringue.....this is not your typical high calories, high cholesterol lemon pie. And to top it of, it's super easy to make. ...how can you say no to this?
Number of Servings: 8

Ingredients

    For Crust:
    * 8 -Light Digestive buiscuits, finely chopped
    * 1 tbs honey/ agave nectar
    * 2 tbs melted butter
    * 1 egg white, lightly beaten

    Filling:
    * 1 Cups Vanilla frozen yogurt, slightly thawed
    * 1- 8 Oz. Plain Non-Fat Chobani Greek yoghurt (see note)
    * 1 tbs vanilla extract
    * Lemon Curd (recipe below)

    MICROWAVE LEMON CURD
    * 1/4 cup Splenda sugar blend
    * 1/2 Tbs cornstarch
    * 1 egg yolk
    * 1 large egg
    * 1/2 cup fresh squeezed lemon juice
    * lemon zest from 3 lemons
    * 1/2 Tbs unsalted butter, melted

    Meringue topping:
    * 4- large egg whites, at room temperature (this is a must!)
    * 1/2 tsp cream of tartar (subst.: 1 tbs white distilled vinegar)
    * 1/4 tsp salt
    * 2 tbs powdered/ confectioner sugar

    NOTES:
    1. If you can, use Greek yogurt to get smooth, creamy, yummy texture.
    2. To cut calories, instead of using the store bought frozen yogurt, try my recipe for homemade 'Berry Frozen Yogurt' to make the filling (search recipe by PCK018)
    3. For meringue, make sure the bowl is completely dried and oil-free. Also, the egg whites must be at room temperature & must not contain yolks whatsoever. This is crucial for the egg whites to reach its maximum volume!

Directions

1. To make Lemon Curd: In a microwave-safe bowl, whisk together the sugar , eggs, lemon juice, lemon zest and the melted butter. Cook in the microwave at one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Set aside to cool.

2. Preheat oven to 350Deg.F. Coat an 8-inch pie dish with non-stick cooking spray. Toss together biscuits,butter,and honey, and egg white until crumbly. Press firmly covering the bottom and sides of pie dish, bake for 8-10 minutes. Cool on wire rack.

3. Set aside 2 tablespoons of lemon curd. In a large mixing bowl, mix the remaining lemon curd, Greek yoghurt, and vanilla extract with an electric mixer until fluffy. Add the slightly thawed frozen yogurt and lightly stir everything together until just combined. Pour mixture onto the crust. Spread the reserved 2-tbs lemon curd over frozen yogurt. Freeze pie for several hours until firm. **this step can be made ahead***

4. Preheat oven to 500 deg. Farenheit. Using an electric mixer ( I use a cheap hand mixer with beautiful result), beat the egg whites (at room-temperature), starting at medium speed until frothy. Continue beating, slowly adding speed. Once soft peak starting to form, add the cream of tartar (or vinegar) and salt. Continue beating at high speed for another 4-5 minutes. Once stiff peak forms, gradually add the powdered sugar teaspoonful at a time. Do not overbeat. (Hint: to test for the perfect meringue, turn the bowl upside down, it should stay in place)

5. Spoon meringue over the frozen pie, make sure to cover thoroughly on its sides. Bake in middle shelf for 3- 5 minutes, until meringue is slightly golden in spots. Remove, serve immediately.

Makes 8-9 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PCK018.

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