Lemon Meringue Pie; Low Fat, High Taste

By • March 28, 2014 0 Comments

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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.
Tom and Anita Morgan


Serves 8

  • Filling:
  • 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
  • Meringue:
  • 3 large egg whites
  • 2/3 C white sugar
  • 1/4 C water
  • 1/4 t Cream of Tartar
  1. Pie & Filling: Combine lemon zest, lemon juice, condensed milk and yogurt in a medium bowl and reserve.
  2. In a small microwave-safe bowl, sprinkle gelatine over 3 T water and let stand 1 minute.
  3. Microwave on normal setting for 15 seconds; remove and whisk until dissolved.
  4. Whisk gelatin mixture into yogurt mixture until thoroughly mixed.
  5. Spoon this mixture into the crust. Cover with plastic wrap and place in refrigerator to chill for 1 hour or until almost firm.
  6. Meringue: Beat egg whites and Cream of Tartar in a mixer at high speed until foamy. Leave in mixer when done.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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