Old-Fashioned Lemon Pie

Old-Fashioned Lemon Pie
The beginning of the year is full of New Year’s resolutions. In many cases, that means eating less dessert. (Source: WAFB)

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

Stirrin' It Up: Old-Fashioned Lemon Pie (Jan. 9, 2020)

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

Method:

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.

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