FAQ
Indulge your sweet tooth in a healthy way with this delectable Lemon Meringue Pie recipe! Not only is it bursting with tart citrus flavor, but it’s also surprisingly easy to make. This pie features a simple graham cracker crust, a creamy lemon filling and cloud-like meringue topping. Whether you’re baking for a special occasion or just need something sweet to satisfy your cravings, this classic recipe is sure to please the whole family!
How to Make Lemon Meringue Pie
Whip up the perfect holiday or picnic dessert with our healthier recipe for Lemon Meringue Pie. This light and zesty treat is easy to make and features some simple ingredients swaps to make it a bit healthier than the classic.
Get started by preparing the two-ingredient pie crust! Preheat your oven to 350 degrees and combine crushed graham crackers and melted light butter. Press the crust mixture into a 9-inch pie dish and bake it for eight minutes. Remove the crust from the oven and reduce the heat to 325 degrees for later.
Next up, it’s time to make the sweet yet tart lemon filling! This contains a mixture of egg yolks, Truvia Cane Sugar Blend, cornstarch, water, lemon juice, lemon zest and light butter.
In a medium saucepan, whisk together water, cornstarch and Truvia Cane Sugar Blend. Bring this to a simmer, whisking until it has thickened. Once you prepare this by following the recipe below, pour it into the crust and set it aside while you make the star of the show: a fluffy meringue topping!
Making a meringue may seem complicated, but it’s actually quite simple! All you need is three ingredients: egg whites, cream of tartar and powdered sugar. Whisk the egg whites and cream of tartar in a stand or hand-held mixer, starting at low speed and increasing to high speed. Once soft peaks form, add in powdered sugar and continue to whisk until stiff peaks form.
Spread the meringue onto the pie so it covers all of the lemon filling. Pop it in the oven at 325 degrees for 15 to 25 minutes, until the meringue is lightly browned on top. Once it’s done let it cool on a wire rack for about one to two hours, then refrigerate it so it’s nice and cool before slicing and serving.
Healthy Hacks
This recipe makes 12 servings. Each serving is only 178 calories! If you’re on a Nutrisystem weight loss plan, you can log this in your NuMi app as half of a SmartCarb, half of a PowerFuel and three Extras.
This homemade lemon meringue pie recipe is easy to customize! If you want to make a sugar free lemon meringue pie, replace the sugar with a zero-calorie sweetener. You can even find powdered sugar that’s sugar-free these days!
Feeling creative? You could also try swapping the lemon for another citrus fruit like lime, orange or grapefruit for a totally different flavor. The graham cracker crust could also be replaced with a different type of crust of your choice.
Serve your Easy Lemon Meringue Pie with a garnish of lemon zest or lemon slices for a beautiful presentation! You could even sprinkle on some unsweetened coconut for a tropical, summery twist.
More Healthy Pie Recipes
Servings: 12
Calories per Serving: 178
On Nutrisystem, Count As: ½ SmartCarb, ½ PowerFuel and 3 Extras
Ingredients:
- 12 graham cracker sheets, crushed
- 6 Tbsp. light butter, melted
- 5 egg yolks (save whites for meringue)
- 3/4 cup Truvia Cane Sugar Blend
- 1/3 cup cornstarch
- 1 ½ cups water
- 1/2 cup lemon juice
- 1 Tbsp. lemon zest
- 2 Tbsp. light butter
- 5 egg whites
- 1/4 tsp. cream of tartar
- 2 Tbsp. powdered sugar
Directions:
- Pie Crust
- Preheat oven to 350°F.
- To make the crust, combine crushed graham crackers and melted butter. Press into a 9-inch pie dish. Bake for 8 minutes. Remove from oven. Reduce oven to 325°F.
- Lemon Filling
- Whisk eggs yolks in a bowl and set aside.
- In a medium saucepan, whisk together water, cornstarch and Truvia Cane Sugar Blend. Over medium heat, bring to a simmer, whisking continuously, until thickened. Remove from heat.
- Pour a small amount of the cornstarch mixture into the egg mixture and whisk. Then whisk this mixture back into the large cornstarch mixture. Return to a simmer over medium heat, stirring constantly.
- Stir in lemon juice, lemon zest and butter. Pour into crust.
- Meringue
- Whisk egg whites and cream of tartar in a stand or hand-held mixer, starting at low speed and increasing to high speed until soft peaks form.
- Add in powdered sugar and whisk until stiff peaks form.
- Spread the meringue over the lemon filling, all the way to the crust.
- Bake at 325°F for 15-25 minutes, until meringue is lightly browned on top. Remove from oven and cool on wire rack for 1-2 hours and then refrigerate until cooled before serving.
