Low Fat Lemon Meringue Pie on Crust Kosher Dairy

Indulge in the zesty brightness of this **Low Fat Lemon Meringue Pie on Crust (Kosher Dairy)**—a guilt-free take on the classic dessert that's as satisfying as it is light. Featuring a crisp low-fat graham cracker crust, this pie boasts a velvety lemon filling made with fresh lemon juice, lemon zest, and a touch of low-fat butter for that perfect tangy sweetness. Topped with a cloud of airy meringue, crafted from egg whites and a hint of cream of tartar, this dessert strikes the perfect balance of creamy and fluffy textures. Ideal for kosher dairy menus and lightened-up dessert lovers, it’s a vibrant, crowd-pleasing treat that comes together in under an hour of active prep. Serve chilled and enjoy a taste of sunshine in every bite!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 Low-fat graham cracker crust (store-bought or homemade)
• 3 tablespoons Cornstarch
• 0.75 cup Granulated sugar
• 1.5 cups Water
• 0.25 cup Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 tablespoon Low-fat unsalted butter
• 3 Egg yolks
• 3 Egg whites
• 0.25 teaspoon Cream of tartar
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Place the graham cracker crust on a baking sheet and set aside.

Step 2

In a medium saucepan, whisk together the cornstarch and granulated sugar. Gradually add the water, whisking to dissolve.

Step 3

Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble gently. Remove from heat.

Step 4

Stir in the lemon juice, lemon zest, and butter until smooth and well combined.

Step 5

In a small bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the hot lemon mixture into the yolks, whisking constantly, to temper them. Then, slowly add the tempered yolks back into the saucepan, whisking continuously.

Step 6

Return the saucepan to low heat and cook for another 2-3 minutes, stirring constantly, until the mixture thickens again. Remove from heat and pour the filling into the prepared crust.

Step 7

In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar, beating until stiff, glossy peaks form.

Step 8

Spread the meringue over the lemon filling, ensuring it reaches the edges to seal the pie. Use a spoon to create decorative peaks.

Step 9

Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is lightly golden.

Step 10

Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(800.8g)

Amount per serving	% Daily Value*
Calories	1084.4

Total Fat 20.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 568.5mg	0%
Sodium 287.6mg	0%
Total Carbohydrate 212.8g	0%
Dietary Fiber 1.9g	0%
Total Sugars 171.5g
Protein 20.5g	0%

Vitamin D 54.9IU	0%
Calcium 126.9mg	0%
Iron 2.1mg	0%
Potassium 446.4mg	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: 16.4%

Protein: 7.3%

Carbs: 76.2%