Low Fat Lemon Meringue Tart

Indulge in the zesty delight of this Low Fat Lemon Meringue Tart, a light and guilt-free twist on the classic dessert! Featuring a buttery graham cracker crust, a silky lemon filling, and a cloud-like meringue topping, this recipe expertly balances vibrant citrus flavors and a delicately sweet finish. With low-fat butter and airy egg whites, it’s a healthier option that doesn’t sacrifice taste or texture. Perfect for spring gatherings or any time you crave a refreshing treat, this tart is baked to golden perfection and served chilled for a tangy, melt-in-your-mouth experience. Ready in just under 90 minutes, it’s an impressive yet approachable dessert to satisfy your cravings without the extra calories.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 grams Graham cracker crumbs
• 50 grams Low-fat butter
• 200 grams Granulated sugar
• 40 grams Cornstarch
• 350 ml Water
• 120 ml Lemon juice
• 2 tablespoons Lemon zest
• 4 large Egg yolks
• 4 large Egg whites
• 0.5 teaspoons Cream of tartar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Prepare the crust by melting the low-fat butter and then mixing it with the graham cracker crumbs until well combined.

Step 3

Press the crumb mixture evenly into a 9-inch tart pan, ensuring a consistent thickness across the base and edges.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool.

Step 5

In a medium saucepan, combine 150 grams of sugar and the cornstarch. Gradually stir in the water, lemon juice, and lemon zest.

Step 6

Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble.

Step 7

In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot lemon mixture to the egg yolks to temper them, then return the yolk mixture to the saucepan.

Step 8

Bring the mixture back to a gentle boil and cook for an additional 1-2 minutes. Remove from heat and pour the lemon filling into the baked crust.

Step 9

For the meringue, beat egg whites with cream of tartar in a clean, large mixing bowl until soft peaks form. Gradually add the remaining 50 grams of sugar and continue beating until the meringue is glossy and stiff peaks form.

Step 10

Add vanilla extract to the meringue and gently fold to combine.

Step 11

Spread the meringue over the lemon filling, ensuring it covers the filling completely and touches the edges of the crust to prevent shrinking.

Step 12

Bake for 10-12 minutes or until the meringue is lightly browned.

Step 13

Allow the tart to cool at room temperature before refrigerating for at least 2 hours to set.

Nutrition Facts

Serving size	(1132.7g)

Amount per serving	% Daily Value*
Calories	2080.8

Total Fat 51.2g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 773.7mg	0%
Sodium 1346.3mg	0%
Total Carbohydrate 372.0g	0%
Dietary Fiber 6.7g	0%
Total Sugars 241.8g
Protein 37.2g	0%

Vitamin D 73.2IU	0%
Calcium 253.7mg	0%
Iron 7.5mg	0%
Potassium 951.3mg	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: 22.0%

Protein: 7.1%

Carbs: 70.9%