An ever-popular pie made lower calorie.
Serves: 8 person(s)
Preparation Time: 30 mins
1/3 cup lemon juice
3/4 cup water
1 lemon zest of one lemon
1/4 cup cornstarch
1/3 cup sugar (or sugar substitute)
2 egg yolks
2 egg whites
1/3 cup superfine sugar
1 tsp light margarine
Heat lemon juice, water and grated lemon zest in a saucepan. Mix cornstarch to a paste with a little water and add to the lemon mixture cooking. Stir and cook until thick and smooth.
Lightly beat the 1/3 cup sugar with the egg yolks and then slowly mix into lemon mixture. Pour into pie shell.
Beat egg whites until stiff but not dry, then gradually beat in 1/3 cup superfine sugar until thick and smooth.
Spread meringue onto top of pie making sure to seal the edges with meringue completely. Melt margarine and brush edges of pastry. Bake in a preheated oven for 15 minutes.
Serving suggestions are not included in the nutritional analysis.
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