Lemon-Meringue Surprise Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 17%
  • Fat: 5.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 5g
  • Carbohydrate: 55.8g
  • Fiber: 1.2g
  • Cholesterol: 54mg
  • Iron: 1.9mg
  • Sodium: 156mg
  • Calcium: 34mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
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