Low Fat Lemon Meringue Pie on Crust Kosher Dairy
Indulge in the zesty brightness of this **Low Fat Lemon Meringue Pie on Crust (Kosher Dairy)**—a guilt-free take on the classic dessert that's as satisfying as it is light. Featuring a crisp low-fat graham cracker crust, this pie boasts a velvety lemon filling made with fresh lemon juice, lemon zest, and a touch of low-fat butter for that perfect tangy sweetness. Topped with a cloud of airy meringue, crafted from egg whites and a hint of cream of tartar, this dessert strikes the perfect balance of creamy and fluffy textures. Ideal for kosher dairy menus and lightened-up dessert lovers, it’s a vibrant, crowd-pleasing treat that comes together in under an hour of active prep. Serve chilled and enjoy a taste of sunshine in every bite!
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Recipe Information
Ingredients
- 1 Low-fat graham cracker crust (store-bought or homemade)
- 3 tablespoons Cornstarch
- 0.75 cup Granulated sugar
- 1.5 cups Water
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Low-fat unsalted butter
- 3 Egg yolks
- 3 Egg whites
- 0.25 teaspoon Cream of tartar
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Place the graham cracker crust on a baking sheet and set aside.
In a medium saucepan, whisk together the cornstarch and granulated sugar. Gradually add the water, whisking to dissolve.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble gently. Remove from heat.
Stir in the lemon juice, lemon zest, and butter until smooth and well combined.
In a small bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the hot lemon mixture into the yolks, whisking constantly, to temper them. Then, slowly add the tempered yolks back into the saucepan, whisking continuously.
Return the saucepan to low heat and cook for another 2-3 minutes, stirring constantly, until the mixture thickens again. Remove from heat and pour the filling into the prepared crust.
In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar, beating until stiff, glossy peaks form.
Spread the meringue over the lemon filling, ensuring it reaches the edges to seal the pie. Use a spoon to create decorative peaks.
Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is lightly golden.
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 190% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 171.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 446 mg | 9% | |
*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.
