Low Sodium Lemon Meringue Pie
Indulge in the zesty delight of a classic lemon meringue pie with a health-conscious twist—this Low Sodium Lemon Meringue Pie is perfect for those looking to reduce sodium without sacrificing flavor. Featuring a flaky, homemade butter crust and a silky lemon filling bursting with bright citrus notes from fresh lemon juice and zest, this pie is topped with a cloud-like meringue browned to perfection. With unsalted butter and no added salt, this recipe keeps sodium levels to a minimum while delivering on texture and taste. Whether you’re serving it as a refreshing dessert for family gatherings or enjoying a slice with your afternoon tea, this pie is a guilt-free indulgence that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter
- 3 tablespoons Ice water
- 1.25 cups Granulated sugar
- 0.25 cup Cornstarch
- 1.5 cups Water
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 4 Egg yolks
- 4 Egg whites
- 0.5 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
For the crust, in a bowl, combine 1.25 cups of all-purpose flour with 0.5 cup of unsalted butter cut into small pieces.
Mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just holds together.
Roll the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
Carefully transfer the dough to the pan, trim the excess, and crimp the edges.
Dock the bottom of the crust with a fork and bake until golden brown, about 15-20 minutes. Let it cool on a wire rack.
For the lemon filling, in a saucepan, combine 1.25 cups of granulated sugar and 0.25 cup of cornstarch.
Gradually whisk in 1.5 cups of water and cook over medium heat, stirring constantly until the mixture begins to thicken and boil.
Reduce the heat and cook for an additional 2 minutes. Remove from heat.
In a small bowl, beat 4 egg yolks slightly. Gradually stir in some of the hot mixture to temper the yolks.
Return the yolk mixture to the saucepan and stir to combine. Cook for 2 more minutes while stirring.
Remove from heat and stir in 0.5 cup lemon juice and 1 tablespoon lemon zest.
Pour the filling into the pre-baked pie crust.
For the meringue, beat 4 egg whites with 0.5 teaspoon of cream of tartar in a clean, dry bowl until frothy.
Gradually add 0.5 cup granulated sugar, beating until stiff, glossy peaks form.
Gently fold in 0.5 teaspoon of vanilla extract.
Spoon the meringue over the hot lemon filling, spreading it to the edges of the crust to seal.
Make attractive peaks with the back of the spoon.
Bake the pie for 10-12 minutes until the meringue is lightly browned.
Cool on a wire rack for one hour, then refrigerate for at least four hours before serving.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 255.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 857 mg | 18% | |
*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.
