Low Fat Lemon Meringue Pie

Delight in the zesty sweetness of this Low Fat Lemon Meringue Pie, a guilt-free twist on the classic dessert that doesn’t skimp on flavor. This lightened-up recipe features a buttery graham cracker crust paired with a creamy, tangy lemon filling made with freshly squeezed lemon juice, low-fat Greek yogurt, and a touch of zest for an invigorating citrus pop. Topped with a fluffy cloud of golden-brown meringue, it’s the perfect balance of tart, sweet, and airy. With simple steps—like tempering egg yolks for a silky custard and getting perfectly stiff meringue peaks—this dessert is as satisfying to make as it is to eat. Ready in under an hour with just 150 calories per serving, it’s the ultimate indulgence for health-conscious dessert lovers.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 150 grams Graham cracker crumbs
• 3 tablespoons Low-fat butter spread
• 150 grams Granulated sugar, divided
• 2 tablespoons Cornstarch
• 240 milliliters Water
• 120 milliliters Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 150 grams Low-fat plain Greek yogurt
• 3 large Egg yolks
• 4 large Egg whites
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

To make the crust, combine the graham cracker crumbs and 2 tablespoons of sugar in a bowl. Melt the low-fat butter spread and mix it into the crumbs until they are evenly coated.

Step 3

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Allow to cool while preparing the filling.

Step 4

In a medium saucepan, whisk together the remaining sugar (reserving 3 tablespoons for the meringue), cornstarch, and water until smooth.

Step 5

Bring the mixture to a boil over medium heat, stirring constantly, until it thickens. Remove from heat and quickly stir in the lemon juice, lemon zest, and Greek yogurt until well-combined.

Step 6

In a separate bowl, beat the egg yolks lightly, and slowly add a small amount of the warm lemon mixture to temper the yolks, stirring constantly. Gradually add the tempered yolks back into the saucepan, mixing thoroughly.

Step 7

Pour the lemon mixture into the cooled crust and spread evenly.

Step 8

In a clean, dry bowl, beat the egg whites with the cream of tartar and vanilla extract until soft peaks form. Gradually add the reserved 3 tablespoons of sugar, continuing to beat until stiff peaks form.

Step 9

Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.

Step 10

Bake in the oven for 10-12 minutes, or until the meringue is light golden brown.

Step 11

Remove from the oven and allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(1067.9g)

Amount per serving	% Daily Value*
Calories	1828.3

Total Fat 46.7g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 568.5mg	0%
Sodium 1475.3mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 5.4g	0%
Total Sugars 197.0g
Protein 47.5g	0%

Vitamin D 54.9IU	0%
Calcium 364.9mg	0%
Iron 7.2mg	0%
Potassium 1111.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 10.4%

Carbs: 66.6%