Low Fat Lemon Meringue Tart
Indulge guilt-free with this Low Fat Lemon Meringue Tart, a lightened twist on a classic dessert that’s bursting with vibrant citrus flavor. Crafted with a buttery graham cracker crust, a luscious lemon filling made from fresh juice and zest, and topped with a pillowy meringue, this tart is as refreshing as it is stunning. Designed with wholesome ingredients like low-fat butter and whipped egg whites, it keeps the calorie count in check without sacrificing taste. Perfectly browned meringue crowns the tart for a photogenic finish, while the preparation remains straightforward with just a bit of cooling time to set the layers beautifully. Whether you’re serving it at a summer gathering or satisfying your sweet tooth, this zesty dessert promises to impress.
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 50 grams Low-fat butter
- 200 grams Granulated sugar
- 40 grams Cornstarch
- 350 ml Water
- 120 ml Lemon juice
- 2 tablespoons Lemon zest
- 4 large Egg yolks
- 4 large Egg whites
- 0.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
Prepare the crust by melting the low-fat butter and then mixing it with the graham cracker crumbs until well combined.
Press the crumb mixture evenly into a 9-inch tart pan, ensuring a consistent thickness across the base and edges.
Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool.
In a medium saucepan, combine 150 grams of sugar and the cornstarch. Gradually stir in the water, lemon juice, and lemon zest.
Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble.
In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot lemon mixture to the egg yolks to temper them, then return the yolk mixture to the saucepan.
Bring the mixture back to a gentle boil and cook for an additional 1-2 minutes. Remove from heat and pour the lemon filling into the baked crust.
For the meringue, beat egg whites with cream of tartar in a clean, large mixing bowl until soft peaks form. Gradually add the remaining 50 grams of sugar and continue beating until the meringue is glossy and stiff peaks form.
Add vanilla extract to the meringue and gently fold to combine.
Spread the meringue over the lemon filling, ensuring it covers the filling completely and touches the edges of the crust to prevent shrinking.
Bake for 10-12 minutes or until the meringue is lightly browned.
Allow the tart to cool at room temperature before refrigerating for at least 2 hours to set.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 241.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 951 mg | 20% | |
*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.
