BATON ROUGE, La. (WAFB) - The beginning of the year is full of New Year’s resolutions. In many cases, that means eating less dessert. This recipe is a great, low-fat alternative to the full calorie version. It has the same flavor, but less of the guilt!
Prep Time: 1 hour
Yields: 1 (9-inch) pie
Ingredients for Pie:
3 tbsps lemon juice
1 tsp grated lemon rind
1 (9-inch) prepared pie crust
2 cups skim milk
¾ cup sugar
¼ tsp salt
5 tbsps cornstarch
¾ cup egg substitute
Ingredients for Meringue:
3 egg whites
¼ tsp cream of tartar
½ cup sugar
1 tsp lemon juice
Preheat oven to 350°F.
Line a 9-inch pie pan with crust, crimping edges in a decorative fashion. Using a fork, prick 10–15 times around bottom of pie shell. Bake until shell is fully cooked and lightly browned. Remove from oven and let cool.
In a cast iron saucepan, heat milk to a simmer over medium heat. Do not boil.
In a medium bowl, combine ¾ cup sugar, salt, cornstarch, and egg substitute. Whisk well until ingredients are thoroughly incorporated.
Add approximately 1 cup hot milk to egg mixture, whisking constantly to keep eggs from scrambling. Pour warm egg mixture into saucepan with remaining hot milk. Continue to whisk until mixture achieves a thickened custard consistency.
Add 3 tablespoons lemon juice and lemon rind, then cook 1 additional minute. Remove from heat and pour into pie shell.
Once the pie has cooled slightly, whisk egg whites with cream of tartar to form stiff meringue. Slowly add in ½ cup sugar while whisking constantly.
Fold in 1 teaspoon lemon juice and spread the whipped meringue over the cooled pie. Seal the edges to avoid shrinking.
Bake 10–15 minutes or until meringue is golden brown.