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Gallery Lighter Lemon Meringue Pie Recipe Summary Servings: 8

Ingredients Ingredient Checklist Lighter Piecrust 1/4 cup all-purpose flour, plus more for work surface 1 1/3 cups plus 1/2 cup sugar 1/4 cup cornstarch Coarse salt 1 tablespoon finely grated lemon zest, plus 3/4 cup fresh lemon juice 1 teaspoon grated peeled fresh ginger 2 large egg yolks, plus 4 large egg whites Pinch of cream of tartar

Cook’s Notes Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Gallery Lighter Lemon Meringue Pie

Recipe Summary Servings: 8

Lighter Lemon Meringue Pie

Lighter Lemon Meringue Pie

Lighter Lemon Meringue Pie

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • Lighter Piecrust 1/4 cup all-purpose flour, plus more for work surface 1 1/3 cups plus 1/2 cup sugar 1/4 cup cornstarch Coarse salt 1 tablespoon finely grated lemon zest, plus 3/4 cup fresh lemon juice 1 teaspoon grated peeled fresh ginger 2 large egg yolks, plus 4 large egg whites Pinch of cream of tartar

Directions

Preheat oven to 375 degrees. Place a 9-by-1 1/2-inch flan ring or the ring of a springform pan on a baking sheet lined with parchment paper; set aside.

On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into a 10 1/2-inch round, and fit into ring, pressing up sides. Refrigerate until firm, about 30 minutes. Trim sides of dough to 1 inch. Line with parchment paper. Fill with pie weights or dried beans. Bake shell until dry and beginning to brown around edges, 25 to 30 minutes. Remove parchment and weights; continue baking until pale golden brown and cooked through, about 5 minutes more. Transfer to a wire rack, and let cool completely.

Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4 teaspoon salt into a medium saucepan; whisk in 1 3/4 cups water. Bring to a boil over high heat, whisking constantly. Cook, whisking, until thickened, about 3 minutes. Add 2 teaspoons zest, the lemon juice, and ginger; whisk to combine. Remove from heat, and add egg yolks. Return to heat, and cook, whisking, until bubbling in center, 2 to 3 minutes. Pour through a medium sieve into a medium bowl. Stir in remaining teaspoon zest. Let stand 20 minutes, stirring occasionally. Pour into cooled shell. Refrigerate until set, at least 2 hours or overnight.

Stir together remaining 1/2 cup sugar, the egg whites, and a pinch of salt in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 3 minutes.

Heap meringue on top of chilled filling, leaving a 1-inch border. Place under broiler or use a kitchen torch to brown. Serve immediately.

Cook’s Notes Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Cook’s Notes

Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews (16)

 Add Rating & Review     24 Ratings   5 star values:        10    4 star values:        6    3 star values:        5    2 star values:        2    1 star values:        1

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Reviews (16)

Add Rating & Review     24 Ratings   5 star values:        10    4 star values:        6    3 star values:        5    2 star values:        2    1 star values:        1

Add Rating & Review

24 Ratings 5 star values: 10 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1

24 Ratings 5 star values: 10 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1

24 Ratings 5 star values: 10 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1

  • 5 star values: 10 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/13/2011   What is the receipe for 'lighter piecrust'? Did I miss it? Til  

Martha Stewart Member     Rating: Unrated       01/06/2011   I only want to read like/why, not like/why. Forget the calorie count, not everyone wants this.  

Martha Stewart Member     Rating: Unrated       06/03/2009   ladies, please stick to the point of this section. It is to review the recipe, not waste space discussing calorie counts. I have to sift through two pages just to see if someone liked this recipe!  

Martha Stewart Member     Rating: Unrated       04/28/2008   I have to agree with coloromebeth, desserts were never intended to be daily let alone weekly. If its still a worry or issue, then the better answer is no.  

Martha Stewart Member     Rating: Unrated       04/09/2008   If nutritional content is that important to you, Lemon Meringue Pie is probably not something you need to be making. It's a treat, folks. For special occasions or special cravings, not for everyday consumption. Once in a while. A day off the diet isn't going to kill most folks. Lighten up already!  

Martha Stewart Member     Rating: Unrated       02/23/2008   Some foods are made to be sinful ... we need to learn portion control. But am getting to the point where I only purchase magazines (as Cooking Light) that include nutritional info ... noticed Souther Living has added a bit but not enough ... and they put it in small, light, hard to read type. Grammababy  

Martha Stewart Member     Rating: Unrated       02/23/2008   Thank you for making all these wonderful recipes available. As a type 1 diabetic it would be very helpful to have the nutritional information, especially the carbohydrates, fibre and fat content so that I could better figure out the amount of insulin required for a single portion of any given dish not necessarily this recipe in particular. I'm sure thiis info would be very helpful to others with special food requirements/limitations as well. Thanks again for providing us with these delicious food ideas.  

Martha Stewart Member     Rating: Unrated       02/22/2008   I whole-heartedly agree that the nutritional information would be very helpful. That is why I use so many recipes from Cooking Light magazine and their website. They have all of the nutritional information listed for every recipe.  

Martha Stewart Member     Rating: Unrated       02/22/2008   Loretta if your oven has a max temperature of 240n n n n it's probably in celcius the temperature in the recipe is in farenheit. 375n n n n F is about 190n n n n C  

Martha Stewart Member     Rating: Unrated       02/22/2008   Thanks for the recipes, I like it. The problem is that the highest temp at my small oven is 240 degree only. Can anyone help me on this question? Much appreciated. Loretta  

Martha Stewart Member     Rating: Unrated       02/21/2008   Thank you for including "lighter" recipes... it is very appreciated. To reinforce what was said in comment #3, your wonderful nutritional info in Food Magazine would be extremely helpful in all of your recipes... light or not. For those of us on Weight Watchers, calories, fat and fiber are what we use to calculate... however, protein etc. is also appreciated. Thanks so much for considering this request and thanks again. Helen Stewart, Nova Scotia.  

Martha Stewart Member     Rating: Unrated       02/21/2008   ESTAS RECETAS SON UNA GRAN ALTERNATIVA PARA REDUCIR VALORES CALORICOS SIGNIFICATIVOS EN COMPARACION CON POSTRES NORMALES O DE ALGUNA CAFETERIA, POR FAVOR MUCHACHAS SEAN OBJETIVAS, Y TODO DEPENDE DE LAS PORCIONES QUE CONSUMAN USTEDES.  

Martha Stewart Member     Rating: Unrated       02/21/2008   Without knowing at least the calorie count and fat content, I'm not certain it's worth trying. Please give us the nutritional value.  

Martha Stewart Member     Rating: Unrated       02/21/2008   Before I would bother with this recipe I would like to know the nutritional information. I now rarely try any new recipe without nutritional info. Please add this to all recipes.  

Martha Stewart Member     Rating: Unrated       02/21/2008   What's the point of doing all these "lighter" recipes without the nutritional info? Not very helpful.  

Martha Stewart Member     Rating: Unrated       01/07/2008   For an easier and possibly lighter alternative: Skip the crust. Instead crumble Fat Free Nilla wafers or short bread cookies in the bottom of 6 oz. ramekins (2 cookies per ramekin if cookies are smaller, 1 cookie if larger). Divide the lemon filling between the ramekins. Top with meringue.

    Martha Stewart Member

    Rating: Unrated 01/13/2011

What is the receipe for ’lighter piecrust’? Did I miss it? Til

Rating: Unrated

Rating: Unrated 01/06/2011

I only want to read like/why, not like/why. Forget the calorie count, not everyone wants this.

Rating: Unrated 06/03/2009

ladies, please stick to the point of this section. It is to review the recipe, not waste space discussing calorie counts. I have to sift through two pages just to see if someone liked this recipe!

Rating: Unrated 04/28/2008

I have to agree with coloromebeth, desserts were never intended to be daily let alone weekly. If its still a worry or issue, then the better answer is no.

Rating: Unrated 04/09/2008

If nutritional content is that important to you, Lemon Meringue Pie is probably not something you need to be making. It’s a treat, folks. For special occasions or special cravings, not for everyday consumption. Once in a while. A day off the diet isn’t going to kill most folks. Lighten up already!

Rating: Unrated 02/23/2008

Some foods are made to be sinful … we need to learn portion control. But am getting to the point where I only purchase magazines (as Cooking Light) that include nutritional info … noticed Souther Living has added a bit but not enough … and they put it in small, light, hard to read type. Grammababy

Thank you for making all these wonderful recipes available. As a type 1 diabetic it would be very helpful to have the nutritional information, especially the carbohydrates, fibre and fat content so that I could better figure out the amount of insulin required for a single portion of any given dish not necessarily this recipe in particular. I’m sure thiis info would be very helpful to others with special food requirements/limitations as well. Thanks again for providing us with these delicious food ideas.

Rating: Unrated 02/22/2008

I whole-heartedly agree that the nutritional information would be very helpful. That is why I use so many recipes from Cooking Light magazine and their website. They have all of the nutritional information listed for every recipe.

Loretta if your oven has a max temperature of 240n n n n it’s probably in celcius the temperature in the recipe is in farenheit. 375n n n n F is about 190n n n n C

Thanks for the recipes, I like it. The problem is that the highest temp at my small oven is 240 degree only. Can anyone help me on this question? Much appreciated. Loretta

Rating: Unrated 02/21/2008

Thank you for including “lighter” recipes… it is very appreciated. To reinforce what was said in comment #3, your wonderful nutritional info in Food Magazine would be extremely helpful in all of your recipes… light or not. For those of us on Weight Watchers, calories, fat and fiber are what we use to calculate… however, protein etc. is also appreciated. Thanks so much for considering this request and thanks again. Helen Stewart, Nova Scotia.

ESTAS RECETAS SON UNA GRAN ALTERNATIVA PARA REDUCIR VALORES CALORICOS SIGNIFICATIVOS EN COMPARACION CON POSTRES NORMALES O DE ALGUNA CAFETERIA, POR FAVOR MUCHACHAS SEAN OBJETIVAS, Y TODO DEPENDE DE LAS PORCIONES QUE CONSUMAN USTEDES.

Without knowing at least the calorie count and fat content, I’m not certain it’s worth trying. Please give us the nutritional value.

Before I would bother with this recipe I would like to know the nutritional information. I now rarely try any new recipe without nutritional info. Please add this to all recipes.

What’s the point of doing all these “lighter” recipes without the nutritional info? Not very helpful.

Rating: Unrated 01/07/2008

For an easier and possibly lighter alternative: Skip the crust. Instead crumble Fat Free Nilla wafers or short bread cookies in the bottom of 6 oz. ramekins (2 cookies per ramekin if cookies are smaller, 1 cookie if larger). Divide the lemon filling between the ramekins. Top with meringue.

All Reviews for Lighter Lemon Meringue Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lighter Lemon Meringue Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest