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Author Notes: This recipe produces a low fat pie that is delicious and quick and easy to make. It uses a store bought Graham Cracker pie crust to save a lot of time in the preparation.
http://tomandanitamorgan.blogspot.com/2012/12/lemon-meringue-pie-low-fat-high-taste.html —Tom and Anita Morgan
- 1 of 9" Graham cracker pie crust
- 6 oz lemon flavored fat free yogurt
- 14 oz fat free sweetened condensed milk
- 1/2 C fresh lemon juice
- 2 T lemon zest
- 1 1/2 t unflavored gelatin (1 package)
- 3 T water
- 3 large egg whites
- 2/3 C white sugar
- 1/4 C water
- 1/4 t Cream of Tartar
- Pie & Filling: Combine lemon zest, lemon juice, condensed milk and yogurt in a medium bowl and reserve.
- In a small microwave-safe bowl, sprinkle gelatine over 3 T water and let stand 1 minute.
- Microwave on normal setting for 15 seconds; remove and whisk until dissolved.
- Whisk gelatin mixture into yogurt mixture until thoroughly mixed.
- Spoon this mixture into the crust. Cover with plastic wrap and place in refrigerator to chill for 1 hour or until almost firm.
- Meringue: Beat egg whites and Cream of Tartar in a mixer at high speed until foamy. Leave in mixer when done.
- While egg whites are mixing, combine 2/3 C sugar and 1/4 C water in a small sauce pan. Bring to a boil and cook without stirring until an inserted candy thermometer registers 240* F.
- With mixer running at high speed, slowly pour hot sugar and water mixture over whipped egg whites until stiff peaks form. Be careful with the mixer pot; this mixture contains crystallized sugar which can be as sharp as glass.
- Remove pie crust with filling from refrigerator; uncover and spread meringue over filling. If texture is desired, use a lifting/spreading motion to raise peaks in meringue.This requires some practice; but don't overdo it on this pie as the meringue will collapse and flatten.
- The meringue can be browned about 4 inches under the broiler or with a butane flame set on wide flame rather than pointed. You are just coloring the meringue and stiffening it a little; so be careful not to overdo this as burnt meringue is bitter. Refrigerate until served for firm texture.