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.

Recipe by Cooking Light April 1999

Gallery

Recipe Summary

Yield:
9 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • 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.

Nutrition Facts

293 calories; calories from fat 9%; fat 2.9g; saturated fat 1.1g; mono fat 0.9g; poly fat 0.6g; protein 6.8g; carbohydrates 59.9g; fiber 0.1g; cholesterol 9mg; iron 0.6mg; sodium 178mg; calcium 141mg.