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Lemon Meringue Pie (Low-fat)
Author/Submitted by: Source: The T-Factor Diet Book by Martin Katahn,
From "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Servings: 8
Categories:
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients: 1 1/2
cups
graham cracker crumbs 2
teaspoons
honey 1
teaspoon
oil 1 1/2
cups
sugar 3
tablespoons
sugar 3
teaspoons
cornstarch 3
teaspoons
flour,
all-purpose
1
dash
salt 1 1/2
cups
hot water 2
eggs,
slightly beaten
1/2
teaspoon
lemon peel,
grated
1/3
cup
lemon juice 3
egg whites 1/2
teaspoon
cream of tartar 1/2
teaspoon
vanilla extract 6
tablespoons
sugar
Directions:
Combine the graham cracker crumbs, honey, and oil. Mix well and press into a 9-inch pie pan. Bake for 10 minutes at 350F. In a medium saucepan, combine the 1 1/4 cups plus 3 Tblspoons of sugar, the cornstarch, flour, and salt. Turn the heat to medium high and begin gradually adding the hot water, stirring constantly. Cook and stir until thickened and bubbly. Continue to cook 2 minutes longer. Remove from heat. Stir a small amount of the hot mixture into the 2 beaten eggs,
then add the mixture to the saucepan, return to heat, and cook 2 minutes more, stirring constantly. Stir in lemon peel. Gradually add lemon juice, mixing well. Pour into prepared crust. To make topping, beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add the 6 Tblspoons of sugar, beating until glossy and mixture forms stiff peaks. Spread on top of pie. Bake at 350F for about 12 minutes or until golden brown. Makes 8 servings (1/8 of 9-inch pie)
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