Low-Fat Lemon Meringue Pie

Kitchen Tested
  • Yield 8 servings

There's always a place for an old-fashioned Lemon Meringue Pie, especially one that's reduced-fat.


1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon baking powder
3 tablespoons margarine
2 tablespoons water
1/2 teaspoon vanilla extract
Lemon Filling (recipe follows)
Meringue (recipe follows)
Lemon Filling:
1/4 cup cornstarch
1 cup sugar
1/3 cup cold water
1 cup hot water
1/2 cup lemon juice
1 teaspoon grated lemon rind
2 large egg yolks, slightly beaten
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla extract


  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. 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.



Get every new post delivered to your Inbox.

Join 279 other followers