A tangy lemon pie topped with a cloud of fluffy meringue. Not only does it taste like a dream, but it contains 58% fewer calories* and 88% sugar* than the full-sugar pie. Light, lemony and luscious! Makes 8 servings.
Serving Size: 1 slice
Nutrition Per Serving
Vitamin C6% DV
1⁄2 cup corn starch
21⁄4 cups water
1⁄2 cup fresh lemon juice
2 large eggs
2 large egg whites
11⁄2 tsp freshly grated lemon zest
1⁄2 cup Truvía® natural sweetener
2 Tbsp margarine
1⁄2 tsp vanilla extract
1⁄8 tsp salt
1-2 drops yellow food coloring (optional)
1 Tbsp corn starch
1⁄3 cup water
3 egg large whites
1⁄4 tsp cream of tartar
3 Tbsp sugar
2 Tbsp Truvía® natural sweetener**
1⁄2 tsp vanilla
Pinch of salt
**or 7 packets Truvía® natural sweetener
Prepare pastry for single crust pie and bake in 9-inch pie plate according to directions.
Stir together cornstarch, water and lemon juice in a medium saucepan. Heat to boiling over medium high heat, stirring constantly until thick. Boil and stir for 1 minute. Remove from heat.
Whisk eggs and eggs whites together with lemon zest and Truvía® natural sweetener in a medium bowl.
Add several tablespoons of the hot filling to the egg mixture and stir. Then pour the egg mixture into the hot filling and return to heat. Cook over low heat for 1 minute, stirring constantly.
Remove from heat and stir in margarine, vanilla, salt and food coloring (if desired). Stir until blended.
Pour filling into prebaked crust and allow to cool while you make the meringue.
Stir cornstarch and water together in microwave safe cup or bowl and heat on high for 30 seconds. Stir and heat again for 30 more seconds to produce thick starch gel. Stir and set aside to cool.
Beat egg whites and cream of tartar on medium speed until foamy. Add sugar and Truvía® natural sweetener while beating on high speed until glossy stiff peaks form.
Add thickened starch gel one tablespoon at a time, while mixing on low. Add vanilla and salt.
Spread meringue over lemon filling making sure it touches the crust all the way around. Mound the rest of the meringue on top of the pie and swirl with the back of a spoon.
Bake pie at 425°F for about 5-7 minutes until meringue is lightly browned. Cool and refrigerate pie before serving.
*This pie has 110 calories and 5 grams of sugar per serving compared to the full-sugar pie that has 260 calories and 41 grams of sugar per serving.
Lemon Meringue Pie is rated
3.3333 out of
Rated 1 out of
Lightly Lemon Flavored Water PieI used the Truvia Baking Blend and adjusted the amount to approximate the sweetness of the called for amount of Truvia Natural. I also added 1/2 t. lemon extract. Other than that, I made no changes to this recipe. I'm sorry but I've had good lemon meringue pie and this didn't even come close to it. The ratio of water to lemon juice is way too high. The texture of the pudding is nice. If I make this again, I will increase the juice and decrease the water.
Date published: 2014-06-14
Rated 4 out of
Excellent sugar free low calorie pieFollowed the recipe exactly as written with excellent results. My dad, who is a diabetic, liked it very much. I like my lemon meringue pie a little more on the tart side, would suggest lowering the water to 2 cups and upping the lemon juice to 3/4 cups. Also used purchased deep dish pie shell rather than making from scratch.
Date published: 2014-01-01
Rated 5 out of
GreatOne of the best tasing pies I have ever ate, much bettter than a store bought, and as a lot of my family is diabetic, we do not have to worry about the sugar in this pie. The flavor is great, and everyone is asking for more. Will make again.