Quick & Creamy Lemon Meringue Pie
Adapted from
Great Recipes of the World
8 servings
| Crust: | 14 ozs low fat sweetened condensed milk | ||
| 1 1/2 c low-fat graham cracker crumbs | 1/2 c bottled lemon juice | ||
| 1/4 c light margarine | Meringue: | ||
| 3 tbsps granulated sugar | 1/4 c egg whites, slightly beaten | ||
| Filling: | 1/4 tsp cream of tartar | ||
| 1/4 c egg yolks | 1/3 c granulated sugar |
Preheat oven to 350. To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Bake for ten minutes or until lightly brown. To prepare filling, combine egg yolks, sweetened condensed milk, and lemon juice in a mixing bowl. Mix well. Pour into crust. To prepare meringue, beat egg whites in a mixing bowl until large bubbles form. Beat in cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until meringue is smooth and glossy and stands in soft peaks. Spread meringue over top pie filling. Bake for 15 minutes, or until meringue is golden brown. Cool completely, then refrigerate until ready to serve.
| Calories | 329 | %CFF | 22 % | |
| Total Fat | 8 g | Saturated Fat | 2 mg | |
| Protein | 7 g | Cholesterol | 100 g | |
| Carbohydrates | 46 g | Sodium | 231 mg | |
| Sugars | 47 g | Fiber | 0 g | |
|
6.4 WW Points | ||||
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