Low Fat Lemon Meringue Pie
Delight in the citrusy elegance of this Low Fat Lemon Meringue Pie, a guilt-free twist on the classic dessert. Crafted with a golden graham cracker crust, silky lemon filling enriched with Greek yogurt, and a cloud-like meringue topping, this pie is the perfect blend of tangy and sweet. Its reduced-fat ingredients, like low-fat butter spread and egg whites, offer a lighter way to indulge without sacrificing flavor. Freshly squeezed lemon juice and zest infuse every bite with bright, refreshing notes, while the fluffy meringue adds a touch of sophistication. With just 30 minutes of prep time, this easy and health-conscious recipe is ideal for special occasions or anytime you crave a lighter dessert option. Enjoy a slice of sunshine with this stunning low-fat lemon meringue pie!
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 3 tablespoons Low-fat butter spread
- 150 grams Granulated sugar, divided
- 2 tablespoons Cornstarch
- 240 milliliters Water
- 120 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 150 grams Low-fat plain Greek yogurt
- 3 large Egg yolks
- 4 large Egg whites
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, combine the graham cracker crumbs and 2 tablespoons of sugar in a bowl. Melt the low-fat butter spread and mix it into the crumbs until they are evenly coated.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Allow to cool while preparing the filling.
In a medium saucepan, whisk together the remaining sugar (reserving 3 tablespoons for the meringue), cornstarch, and water until smooth.
Bring the mixture to a boil over medium heat, stirring constantly, until it thickens. Remove from heat and quickly stir in the lemon juice, lemon zest, and Greek yogurt until well-combined.
In a separate bowl, beat the egg yolks lightly, and slowly add a small amount of the warm lemon mixture to temper the yolks, stirring constantly. Gradually add the tempered yolks back into the saucepan, mixing thoroughly.
Pour the lemon mixture into the cooled crust and spread evenly.
In a clean, dry bowl, beat the egg whites with the cream of tartar and vanilla extract until soft peaks form. Gradually add the reserved 3 tablespoons of sugar, continuing to beat until stiff peaks form.
Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.
Bake in the oven for 10-12 minutes, or until the meringue is light golden brown.
Remove from the oven and allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 568 mg | 190% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 197.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 365 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
