Low Sodium Lemon Meringue Pie

Indulge in a guilt-free take on a timeless dessert with this Low Sodium Lemon Meringue Pie, a luscious treat that’s as light on sodium as it is heavy on flavor. This recipe combines a buttery homemade crust with a velvety, tangy lemon filling crafted from freshly squeezed lemon juice and vibrant lemon zest. Topped with a fluffy cloud of perfectly browned meringue, this pie is a showstopper for any occasion. By eschewing added salt and using unsalted butter, it’s a heart-friendly option that doesn’t compromise on taste. Whether you’re catering to special dietary needs or simply seeking a healthier dessert indulgence, this pie strikes the perfect balance of sweet, tart, and rich satisfaction. Serve chilled for an irresistibly refreshing slice of citrus bliss!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Unsalted butter
• 3 tablespoons Ice water
• 1.25 cups Granulated sugar
• 0.25 cup Cornstarch
• 1.5 cups Water
• 0.5 cup Lemon juice
• 1 tablespoon Lemon zest
• 4 Egg yolks
• 4 Egg whites
• 0.5 teaspoon Cream of tartar
• 0.5 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

For the crust, in a bowl, combine 1.25 cups of all-purpose flour with 0.5 cup of unsalted butter cut into small pieces.

Step 3

Mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 4

Add 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just holds together.

Step 5

Roll the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.

Step 6

Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.

Step 7

Carefully transfer the dough to the pan, trim the excess, and crimp the edges.

Step 8

Dock the bottom of the crust with a fork and bake until golden brown, about 15-20 minutes. Let it cool on a wire rack.

Step 9

For the lemon filling, in a saucepan, combine 1.25 cups of granulated sugar and 0.25 cup of cornstarch.

Step 10

Gradually whisk in 1.5 cups of water and cook over medium heat, stirring constantly until the mixture begins to thicken and boil.

Step 11

Reduce the heat and cook for an additional 2 minutes. Remove from heat.

Step 12

In a small bowl, beat 4 egg yolks slightly. Gradually stir in some of the hot mixture to temper the yolks.

Step 13

Return the yolk mixture to the saucepan and stir to combine. Cook for 2 more minutes while stirring.

Step 14

Remove from heat and stir in 0.5 cup lemon juice and 1 tablespoon lemon zest.

Step 15

Pour the filling into the pre-baked pie crust.

Step 16

For the meringue, beat 4 egg whites with 0.5 teaspoon of cream of tartar in a clean, dry bowl until frothy.

Step 17

Gradually add 0.5 cup granulated sugar, beating until stiff, glossy peaks form.

Step 18

Gently fold in 0.5 teaspoon of vanilla extract.

Step 19

Spoon the meringue over the hot lemon filling, spreading it to the edges of the crust to seal.

Step 20

Make attractive peaks with the back of the spoon.

Step 21

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

Step 22

Cool on a wire rack for one hour, then refrigerate for at least four hours before serving.

Nutrition Facts

Serving size	(1206.6g)

Amount per serving	% Daily Value*
Calories	2298.3

Total Fat 67.8g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 862mg	0%
Sodium 275.9mg	0%
Total Carbohydrate 396.1g	0%
Dietary Fiber 5.7g	0%
Total Sugars 255.1g
Protein 41.4g	0%

Vitamin D 73.2IU	0%
Calcium 177.8mg	0%
Iron 9.1mg	0%
Potassium 857.0mg	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: 25.9%

Protein: 7.0%

Carbs: 67.1%