This was delicious! We brought it to a friend's house for a potluck and everyone was raving about how good it was. One person said it tasted just like his grandma's recipe. This is definitely a keeper!
Lemon Meringue Pie
This pie is so good that you'll want to eat it right away, and that's a good idea--the delicate meringue will start to collapse after about a day.
Yield: 9 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 293
- Calories from fat: 9%
- Fat: 2.9g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.6g
- Protein: 6.8g
- Carbohydrate: 59.9g
- Fiber: 0.1g
- Cholesterol: 9mg
- Iron: 0.6mg
- Sodium: 178mg
- Calcium: 141mg
- 1 1/4 cups graham cracker crumbs (about 8 cookie sheets)
- 2 tablespoons sugar
- 1 tablespoon butter or stick margarine, melted
- 1 large egg white, lightly beaten
- Cooking spray
- 2 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons water
- 2/3 cup sugar
- 1/4 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Preheat oven to 325°.
- To prepare crust, combine first 4 ingredients in a bowl; toss with a fork until moist. Press into a 9-inch pie plate coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned; cool on a wire rack.
- To prepare filling, combine lemon rind and next 3 ingredients (rind through yogurt) in a medium bowl, and set aside. Sprinkle gelatin over 3 tablespoons water in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Spoon filling into prepared crust. Press plastic wrap onto surface of filling; chill 1 hour or until almost firm.
- To prepare the meringue, combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Remove the plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.
- Preheat broiler.
- Broil meringue for 1 minute or until lightly browned, and cool on wire rack. Chill until set.
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Lemon Meringue Pie Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat
- COOKING METHOD: Bake, Broil
- OCCASION: Spring, Summer, Easter, Mother's Day, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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