Hg's Yummy Crumbly Lemon Meringue Pie Recipe

Looking for an easy HG's Yummy Crumbly Lemon Meringue Pie recipe? Learn how to make HG's Yummy Crumbly Lemon Meringue Pie using healthy ingredients.


Submitted by m_mckague

Makes 8 servings



HG's Yummy Crumbly Lemon Meringue Pie low fat, lower sugar, lower calories. Copied then adapted from Hungry Girl's website.

Recipe Ingredients for HG's Yummy Crumbly Lemon Meringue Pie

1 cup Original Cereals (Fiber One Original)
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces (full+cracker+sheets)
3 tbsp. In the Raw Zero Calorie Sweetener
1/4 cup Smart Balance Butter
1/3 cup fat-free liquid egg substitute
1/2 cup In the Raw Zero Calorie Sweetener
1/2 cup Sugar
1/2 cup cornstarch
1/8 tsp. salt
1/2 cup freshly squeezed lemon juice
1/2 cup liquid egg whites (about 4 egg whites)
1/8 tsp. cream of tartar
1/4 cup Stevia
1/4 cup granulated white sugar
1/4 tsp. vanilla extract

Recipe Directions for HG's Yummy Crumbly Lemon Meringue Pie

  1. Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray.

  2. CRUST:

  3. To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda.

  4. In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

  5. Bake until firm, about 10 minutes. Remove pan from oven, and reduce temperature to 325 degrees.

  6. FILLING:

  7. While crust cools, to make the filling, pour egg substitute into a medium-large bowl; set aside. In a small pot, combine Splenda, sugar, cornstarch, and salt. Add 1 1/2 cups water, and stir to dissolve cornstarch. Set heat to medium and, stirring often, cook until mixture has thickened to a gel-like consistency, about 15 minutes. Remove from heat.

  8. Remove 1/2 cup of the thickened mixture from the pot. While whisking the egg substitute in the bowl, slowly add the 1/2 cup of thickened mixture to the bowl in spoonfuls.

  9. Gently stir contents of the bowl into the mixture in the pot. Set heat to low. Cook and stir until well mixed and very thick, 1 - 2 minutes. Carefully add lemon juice and stir until just mixed. Transfer filling to the pie crust.

  10. MERINGUE:

  11. To make the meringue, quickly set out all measured ingredients. In a large bowl, combine egg whites with cream of tartar. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue to beat while gradually adding Splenda, sugar, and vanilla extract. Beat until fully blended and stiff peaks form, 2 - 3 minutes.

  12. Evenly spread meringue over the exposed filling without covering the edges of the pan. Bake until meringue is cooked through and lightly browned, 10 - 12 minutes.

  13. Allow to cool completely, at least 2 1/2 hours. Slice and enjoy! (P.S. Refrigerate leftovers.)

Categories

Dessert

Nutrition Facts
Serving Size 86.1g
Amount Per Serving
Calories
141
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
199mg
8%
Potassium
78mg
2%
Total Carbohydrates
28.1g
9%
Dietary Fiber
3.6g
14%
Sugars
8.8g
Protein
3.8g
Vitamin A 6% Vitamin C 14%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  •   Bad points
  • High in sugar
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