Lemon Meringue Pie
7
Points®
Temps total: 35 min • Préparation: 20 min • Cuisson: 15 min • Portions: 8 • Difficulté: Facile
This delicious pie is a sweet, cool escape from summer's heat.
Ingrédients
Instant lemon pudding mix
1 package(s), 3 1/2 oz
Fat-free skim milk
1½ cup(s)
Lemon zest
2 tsp(s)
Fresh lemon juice
2 tbsp(s)
Graham cracker pie crust
6 oz
Egg whites
3 serving(s), large
Cream of tartar
¼ tsp(s)
Table salt
⅛ tsp(s)
Sugar
⅓ tbsp(s)
Vanilla extract
1 tsp(s)
Instructions
1
Preheat oven to 350ºF.
2
Prepare pudding according to package directions for pie filling using fat-free milk and adding the lemon zest and juice. Spoon filling into piecrust. Cover and refrigerate.
3
In a large bowl, beat whites with an electric mixer until frothy. Beat in cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until the mixture holds stiff, shiny peaks; add in vanilla. Spread meringue over lemon filling, covering to edges.
4
Bake until lightly browned, about 15 minutes. Cool completely before slicing, about 2 hours.
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