You are here: Home » Recipes » Low-Fat Lemon Meringue Pie Low-Fat Lemon Meringue Pie Recipe by Relish ContributorKitchen Tested Yield 8 servings There's always a place for an old-fashioned Lemon Meringue Pie, especially one that's reduced-fat. PrintEmail Ingredients Piecrust:1 cup all-purpose flour1 tablespoon sugar1/8 teaspoon baking powder3 tablespoons margarine2 tablespoons water1/2 teaspoon vanilla extract Lemon Filling (recipe follows) Meringue (recipe follows)Lemon Filling:1/4 cup cornstarch1 cup sugar1/3 cup cold water1 cup hot water1/2 cup lemon juice1 teaspoon grated lemon rind2 large egg yolks, slightly beatenMeringue:3 large egg whites1/4 teaspoon cream of tartar1/4 cup sugar1/2 teaspoon vanilla extract Instructions Preheat oven to 375F. To prepare the crust: In a bowl, combine flour, sugar and baking powder. Cut in margarine until coarse crumbs form. Stir in water and vanilla with a fork. Gather dough into a small flattened round ball and roll out on a floured surface to fit a 9-inch pie plate. If dough is too stiff, add more water. Transfer into pie plate and pierce with a fork. Bake 10 to 15 minutes, or until lightly browned. Lower oven temperature to 350F. Cool the piecrust slightly. To prepare the filling: In a saucepan, combine cornstarch and sugar. Blend in cold water. Add hot water. Cook over medium-high heat, stirring constantly, until mixture is thick and clear, about 10 minutes. Remove from heat and add lemon juice and lemon rind. Return to stove and continue cooking 2 minutes. Blend about 1/2 cup of hot mixture into egg yolks. Return to saucepan and continue cooking 2 more minutes, stirring constantly. Scrape into crust. To prepare meringue: In a mixing bowl, beat egg whites with cream of tartar at high speed until soft peaks form. Gradually add sugar, beating well after each addition. Add vanilla. Continue beating until meringue stands in soft peaks. Spread over lemon filling. Bake 10 to 12 minutes, until lightly browned. Refrigerate.