Lemon-Meringue Surprise Pie

Cooking Light
8 servings (serving size: 1 wedge)


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1 cup firm tofu (about 7 ounces)
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1 1/2 cups water
1 cup sugar
1/3 cup cornstarch
2 large egg yolks, lightly beaten
1 (9-inch) reduced-fat graham cracker crust (such as Keebler)
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar


Preheat oven to 325°.

Combine the first 3 ingredients in a blender; process until smooth. Combine water, 1 cup sugar, and cornstarch in a medium saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Gradually add sugar mixture to egg yolks in a bowl, stirring constantly with a whisk. Return yolk mixture to pan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in tofu mixture. Spread filling mixture evenly into crust.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack. Cut with a sharp knife dipped in hot water.

Created date

March 1998

Nutritional Information

Calories 292
Caloriesfromfat 17 %
Fat 5.5 g
Satfat 1.6 g
Monofat 1.7 g
Polyfat 1.3 g
Protein 5 g
Carbohydrate 55.8 g
Fiber 1.2 g
Cholesterol 54 mg
Iron 1.9 mg
Sodium 156 mg
Calcium 34 mg