No Cholesterol Lemon Meringue Pie
A light, refreshing lemon meringue pie with a tangy lemon filling and fluffy meringue topping, perfect for summer gatherings or anytime you crave citrusy sweetness.
Ingredients
Instructions
- Mix 1 cup sugar and cornstarch in a saucepan.
- Stir in water, bring to a boil, and boil for 1 minute, stirring constantly.
- Pour egg product into a small bowl.
- Add about 1/4 cup hot mixture to the egg product, stirring constantly.
- Gradually return the egg mixture to the saucepan, stirring; blend well.
- Add lemon juice and stir over low heat until very thick, about 3 to 4 minutes.
- Do not boil.
- Remove from heat; add lemon peel and margarine.
- Pour into the baked pie shell.
- Refrigerate at least 2 hours until set.
Tips & Substitutions
To achieve the best texture for the meringue, ensure that your mixing bowl and beaters are completely clean and free of grease. For a lighter pie filling, consider using a whisk instead of a spoon during the mixing process. If you want a more vibrant flavor, try adding a dash of lemon zest, which can elevate the citrus notes. This pie pairs beautifully with No Bake Fudgy Oat Cookies for a delightful dessert spread.
Serving Suggestions
Serve chilled and garnish with additional lemon zest or fresh berries for a pop of color. This pie makes a great centerpiece for summer gatherings or holiday celebrations. It pairs well with a light whipped topping and a side of Marvelous Macaroni Salad for a refreshing meal. Enjoy with a cup of herbal tea for a perfect afternoon treat.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It is best enjoyed within 2-3 days for optimal texture and flavor. If you need to reheat, gently warm individual slices in the microwave for about 10-15 seconds, just until slightly softened.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Lemon Meringue Pie contains roughly 221 calories, with 3g protein, 27g carbohydrates, and 11g fat. It is an excellent source of potassium (69% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of cholesterol-free egg product?
Yes, you can substitute regular eggs for the cholesterol-free egg product. Use about 4 large egg whites for this recipe. Just be cautious when tempering the eggs with the hot mixture to avoid scrambling them.
How can I make the meringue more stable?
To make the meringue more stable, you can add a teaspoon of cornstarch to the egg whites while beating. This helps to create a firmer texture. Additionally, make sure to beat the egg whites until stiff peaks form for the best results.
Is there a gluten-free pie shell I can use?
Absolutely! Look for gluten-free pie crusts made from almond flour or other gluten-free grains. You can also make your own crust using gluten-free flour. Just ensure all ingredients are certified gluten-free to maintain the integrity of your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).