Creamy Lemon Meringue Pie
Adapted from
Desserts For All Seasons
8 servings
| Crust: | 14 ozs fat-free sweetened condensed milk | ||
| 1 1/2 c low-fat graham cracker crumbs | 1/2 c bottled lemon juice | ||
| 1/4 c light margarine, softened | 5 drops food coloring, yellow | ||
| 3 tbsps granulated sugar | 1/4 tsp cream of tartar | ||
| Filling: | 1/3 c granulated sugar | ||
| 3 whole eggs, separated |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. Preheat oven to 350. In a mixing bowl, combine egg yolks, sweetened condensed, lemon juice, and yellow food coloring. Pour into crust. Meanwhile, in another mixing bowl, combine egg whites and cream of tartar. Mix until soft peaks form; gradually adding sugar and beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of crust. Bake for 12 minutes, or until top is golden brown. Cool. Chill before serving.
| Calories | 313 | %CFF | 18 % | |
| Total Fat | 6 g | Saturated Fat | 0.9 mg | |
| Protein | 7 g | Cholesterol | 76 g | |
| Carbohydrates | 47 g | Sodium | 238 mg | |
| Sugars | 47 g | Fiber | 0 g | |
|
6.8 WW Points | ||||
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Rated by 2 users (5.0)
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