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Lemon Meringue Pie

Lemon Meringue Pie

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 (0.3-ounce) package lemon sugar-free gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 3 egg yolks, lightly beaten
  • 3 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 6 packets calorie-free sweetener with aspartame (such as Equal packets)
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated fructose

Preparation

Preheat oven to 450°.

Bake 1 piecrust in a 9-inch pie-plate according to package directions. Set aside. Reduce oven temperature to 350°.

Combine gelatin and boiling water in a saucepan, stirring until gelatin dissolves. Stir in cold water; let stand 10 minutes.

Add egg yolks, cornstarch, and lemon juice; stir. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in sweetener. Pour into crust.

Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add fructose; beat until stiff peaks form. Spoon meringue smoothly over filling. Bake at 350° on lower rack in oven for 12 minutes. Cool on a wire rack; chill.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 22g
  • Fiber: 0.0g
  • Cholesterol: 87mg
  • Iron: 0.0mg
  • Sodium: 124mg
  • Calcium: 0.0mg
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Lemon Meringue Pie recipe

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