Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy)

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready In: 45 Minutes

Servings: 10

This is a great traditional Lemon-Meringue Pie, without the access fat. Do enjoy!

Ingredients:

1 1/4 cups graham cracker crumbs (120 g)

2 tablespoons melted butter (30 g)

1 egg white (27 g)

1 tablespoon grated lemon peel (6 g)

1 1/2 cups water

8 teaspoons sugar (32 g)

4 1/2 teaspoons cornstarch (24 g)

1/3 cup lemon juice (81 g)

1 1/2 teaspoons cream of tartar (4.5 g)

4 egg whites (108 g)

3 tablespoons sugar (37.5 g)

Directions:

1. The Crust:.
2. Mix crumbs in a bowl with melted butter.
3. Add egg white and lemon peel and mix.
4. Flat into a 9.5-inch round pie pan.
5. Bake for 5 minutes in a preheated oven at 410°F.
6. The Filling:.
7. Cook all ingredients in double boiler until thickened.
8. Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
9. Top with meringue which has been beaten stiff with sugar.
10. Bake for 10 minutes in a preheated oven at 410F or until golden brown.
11. Leave to cool in oven.
12. Serve when totally cooled down.
13. Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
14. The Filling is based on Jeff Hixson's recipe.

By RecipeOfHealth.com