Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy)

READY IN: 45mins
Recipe by Smadar's Sane Way Cc

This is a great traditional Lemon-Meringue Pie, without the access fat. Do enjoy!

Top Review by The Enchantress

I was so happy when I found this recipe but it didn't work. My lemon filling never thickened up so my crust absorbed alot of the lemon filling. When I cut into it I got a soupy mess.

Ingredients Nutrition

Directions

  1. The Crust:.
  2. Mix crumbs in a bowl with melted butter.
  3. Add egg white and lemon peel and mix.
  4. Flat into a 9.5-inch round pie pan.
  5. Bake for 5 minutes in a preheated oven at 410°F.
  6. The Filling:.
  7. Cook all ingredients in double boiler until thickened.
  8. Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
  9. Top with meringue which has been beaten stiff with sugar.
  10. Bake for 10 minutes in a preheated oven at 410F or until golden brown.
  11. Leave to cool in oven.
  12. Serve when totally cooled down.
  13. Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
  14. The Filling is based on Jeff Hixson's recipe.

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