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Light Lemon Meringue Pie Recipe

Looking for an easy Light Lemon Meringue Pie recipe? Learn how to make Light Lemon Meringue Pie using healthy ingredients.


Submitted by jennaleigh11

Makes 8 servings



Eating Well recipe, Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer egg yolks in the filling.

Recipe Ingredients for Light Lemon Meringue Pie

1 cup all-purpose flour
1 tablespoon splenda
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1 tablespoons ice water
1 1/4 cups splenda
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
1/2 cup lemon juice
1 1/2 tablespoons freshly grated lemon zest
3 tablespoons egg beaters
1 large egg white
2 teaspoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 pinch of salt
1/2 cup splenda
1 teaspoon vanilla extract

Recipe Directions for Light Lemon Meringue Pie

  1. To make crust: Set oven rack at lowest level; preheat oven to 425F. Stir together flour, 1 tablespoon sugar and 1/8 teaspoon salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is a light, nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together in a ball. Press the dough into a flattened disk.

  2. Place the dough between two sheets of plastic wrap and roll into a circle about 12 inches in diameter. Remove the top sheet and invert the dough over a 9-inch pie plate. Remove the remaining wrap. Fold the edges under at the rim and crimp. Line the shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights or beans, and continue to bake until the crust is golden, 8 to 10 more minutes. Cool the pie shell on a rack while you make the filling. Reduce the oven temperature to 350.

  3. To make filling: Whisk together 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Gradually whisk in boiling water. Place the saucepan over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low and cook, stirring, for 1 minute. Remove from the heat.

  4. Whisk together lemon juice, zest, egg and 1 egg white in a small bowl. Whisk a small amount of the hot sauce into the egg mixture, then whisk this mixture back into the sauce. Return to a simmer over medium heat, stirring, then cook for an additional 30 seconds. Stir in the butter until melted and pour into the baked pie shell. Set aside while you prepare meringue.

  5. To make meringue: Beat 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and pinch of salt and beat at high speed until soft peaks form. Slowly add 1/2 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in the vanilla. Spread the meringue over the hot filling, sealing to edge of crust. Make attractive peaks with a metal spatula, knife or the back of a spoon. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a rack until it is room temperature, about 2 hours.

Categories

Dessert

Nutrition Facts
Serving Size 158.6g
Amount Per Serving
Calories
364
Calories from Fat
58
% Daily Value*
Total Fat
6.5g
10%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
186mg
8%
Potassium
82mg
2%
Total Carbohydrates
61.0g
20%
Dietary Fiber
0.6g
2%
Sugars
44.2g
Protein
4.1g
Vitamin A 2% Vitamin C 14%
Calcium 1% Iron 4%
* 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
95% confidence
D
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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