Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 3
- Calories: 285
- Fat: 13 g
- Saturated fat: 3.2 g
- Carbohydrates: 39 g
- Sodium: 242 mg
- Protein: 3.8 g
- Cholesterol: 53 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Lemon meringue pie is a kind of baked pie made with a sweet crust, lemon curd filling, and a fluffy meringue topping. Making this pie at home is a simple and fun task. It can be served as a dessert on its own, as well as with whipped cream or ice cream.
Ingredients
- Fiber One Original bran cereal - 1 cup
- Low-fat honey graham crackers (broken into pieces) - 2 sheets (8 crackers)
- Light whipped butter or light buttery spread - ¼ cup
- Fat-free liquid egg substitute (like Egg Beaters Original) - ⅓ cup
- Splenda No Calorie Sweetener (granulated) - 1cup (contents will be used in three different steps as mentioned in the steps below)
- Granulated white sugar - ½ cup
- Cornstarch - ½ cup
- Salt - ⅛ tsp
- Freshly squeezed lemon juice - ½ cup
- Liquid egg whites - ½ cup (about 4 egg whites)
- Cream of tartar - ⅛ tsp
- Granulated white sugar - ¼ cup
- Vanilla extract - ¼ tsp
Instructions
- Start by preparing the crust of your lemon Meringue Pie.
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch pie pan with non-stick spray.
- Meanwhile, grind cereal and graham cracker pieces in a food processor to make crumbs.
- Transfer the crumbs to a medium sized mixing bowl and stir in 3 tablespoons of Splenda.
- Melt butter in the microwave in a small microwave proof bowl, add to the crumbs and mix thoroughly.
- Set this mixture evenly along the bottom of the prepared pie pan, pressing firmly with your hands and bake for 8 to 10 minutes or until firm.
- Remove the crust from the oven and reduce the temperature by 25 degrees, i.e. to 325 degrees Fahrenheit.
- While the crust cools to room temperature, make the filling. Pour ⅓ cup of fat-free liquid egg substitute into a medium sized mixing bowl.
- In a small saucepan bowl, combine together ½ cup granulated sugar, cornstarch, ½ cup Splenda and a pinch of salt.
- Add 1.5 cups of water to the dry ingredients and stir to make a paste of thin consistency.
- Set the saucepan over stove on medium high heat and cook the corn-starch mixture for 12 to 15 minutes or until you get a gel-like consistency, stirring frequently.
- Remove the mixture from the heat and add half cup of it to the egg substitute in spoonful, whisking continuously.
- Now, gently stir the egg substitute mix into the mixture in the pot and return to boil.
- Cook the concoction for another couple of minutes until well mixed and very thick.
- Stir in lemon juice and carefully pour the filling over the pie crust.
- To make the meringue, combine liquid egg whites with cream of tartar in a large mixing bowl.
- Beat the mixture with an electric mixer set to high speed for about three minutes, or until fluffy and slightly stiff.
- Beating continuously, add ¼ cup granulated sugar, vanilla extract and ¼ cup Splenda.
- Beat for another 2 to 3 minutes to get stiff peaks.
- Pour the meringue at the top of the pie pan, without covering the edges of the pan, and bake for 10 to 12 minutes or until cooked through and lightly browned at the top.
- Allow the pie to cool completely, for about 2 to 3 hours before slicing.
 - 2 sheets (8 crackers) Light whipped butter or light buttery spread - ¼ cup Fat-free liquid egg substitute (like Egg Beaters Original) - ⅓ cup Splenda No Calorie Sweetener (granulated) - 1cup (contents will be used in three different steps as mentioned in the steps below) Granulated white sugar - ½ cup Cornstarch - ½ cup Salt - ⅛ tsp Freshly squeezed lemon juice - ½ cup Liquid egg whites - ½ cup (about 4 egg whites) Cream of tartar - ⅛ tsp Granulated white sugar - ¼ cup Vanilla extract - ¼ tsp Instructions Start by preparing the crust of your lemon Meringue Pie. Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch pie pan with non-stick spray. Meanwhile, grind cereal and graham cracker pieces in a food processor to make crumbs. Transfer the crumbs to a medium sized mixing bowl and stir in 3 tablespoons of Splenda. Melt butter in the microwave in a small microwave proof bowl, add to the crumbs and mix thoroughly. Set this mixture evenly along the bottom of the prepared pie pan, pressing firmly with your hands and bake for 8 to 10 minutes or until firm. Remove the crust from the oven and reduce the temperature by 25 degrees, i.e. to 325 degrees Fahrenheit. While the crust cools to room temperature, make the filling. Pour ⅓ cup of fat-free liquid egg substitute into a medium sized mixing bowl. In a small saucepan bowl, combine together ½ cup granulated sugar, cornstarch, ½ cup Splenda and a pinch of salt. Add 1.5 cups of water to the dry ingredients and stir to make a paste of thin consistency. Set the saucepan over stove on medium high heat and cook the corn-starch mixture for 12 to 15 minutes or until you get a gel-like consistency, stirring frequently. Remove the mixture from the heat and add half cup of it to the egg substitute in spoonful, whisking continuously. Now, gently stir the egg substitute mix into the mixture in the pot and return to boil. Cook the concoction for another couple of minutes until well mixed and very thick. Stir in lemon juice and carefully pour the filling over the pie crust. To make the meringue, combine liquid egg whites with cream of tartar in a large mixing bowl. Beat the mixture with an electric mixer set to high speed for about three minutes, or until fluffy and slightly stiff. Beating continuously, add ¼ cup granulated sugar, vanilla extract and ¼ cup Splenda. Beat for another 2 to 3 minutes to get stiff peaks. Pour the meringue at the top of the pie pan, without covering the edges of the pan, and bake for 10 to 12 minutes or until cooked through and lightly browned at the top. Allow the pie to cool completely, for about 2 to 3 hours before slicing. 3.2.1284
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