Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy)

Name: Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups graham cracker crumbs (120 g); 2 tablespoons melted butter (30 g); 1 egg white (27 g); 1 tablespoon grated lemon peel (6 g); 1 ½ cups water; 8 teaspoons sugar (32 g); 4 ½ teaspoons cornstarch (24 g); ⅓ cup lemon juice (81 g); 1 ½ teaspoons cream of tartar (4.5 g); 4 egg whites (108 g); 3 tablespoons sugar (37.5 g)

Servings: persons

1 ¼ cups graham cracker crumbs (120 g)
2 tablespoons melted butter (30 g)
1 egg white (27 g)
1 tablespoon grated lemon peel (6 g)
1 ½ cups water
8 teaspoons sugar (32 g)
4 ½ teaspoons cornstarch (24 g)
⅓ cup lemon juice (81 g)
1 ½ teaspoons cream of tartar (4.5 g)
4 egg whites (108 g)
3 tablespoons sugar (37.5 g)

1
The Crust:.
2
Mix crumbs in a bowl with melted butter.
3
Add egg white and lemon peel and mix.
4
Flat into a 9.5-inch round pie pan.
5
Bake for 5 minutes in a preheated oven at 410F.
6
The Filling:.
7
Cook all ingredients in double boiler until thickened.
8
Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
9
Top with meringue which has been beaten stiff with sugar.
10
Bake for 10 minutes in a preheated oven at 410F or until golden brown.
11
Leave to cool in oven.
12
Serve when totally cooled down.
13
Another option to The Crust:: 1 cup Flour.
14
4-5 Ice-Cold Water.
15
1/2 ts Cider Vinegar.
16
1/2 Tbs Powder Sugar.
17
dash salt.
18
3 1/2 Tbs.
19
Butter or Canola Oil.
20
To Prepare: Mix 1/2 of the flour with water and vinegar.
21
Mix rest of ingredients and add to first mixture.
22
Work well with a fork till crust is formed and flat in pie pan.
23
Bake in a preheated oven 450F for 10-15 minutes or until golden brown.
24
Follow the rest of the steps as described.
25
The Filling is based on Jeff Hixson's recipe.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¼ cups graham cracker crumbs (120 g), 2 tablespoons melted butter (30 g), 1 egg white (27 g), 1 tablespoon grated lemon peel (6 g), and more.

Yes, Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!