Lemon Meringue Pie
An ever-popular pie made lower calorie.
Ingredients
- 3 sheets of filo pastry
- 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
Directions:
Preheat oven to 350ºF. Line a pie dish with the sheets of filo pastry and cut edges to make even.
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.
Variations:
Can replace egg yolks with yolk-free egg substitute, and/or sugar with sugar substitute.
Serving suggestions are not included in the nutritional analysis.