Light and fluffy as it might seem, the traditional lemon meringue pie packs up to 30g added sugar (that’s nearly 8 teaspoons and more than 60% of the daily recommended limit) into one small slice.
To retain the lemony tang and lush mouthfeel with less added sugar and sat fat, we reserve most of the sugar for where it makes the biggest impact (the filling) and deploy a billowy, lightly sweetened meringue to seal the deal. The filling maintains its signature silky sheen even after reducing butter by 75% and using a mix of whole eggs and egg whites (instead of yolks alone), which shave off a total of 20g sat fat from the recipe. With satisfying layers of smooth curd and marshmallowy meringue nestled inside a tender, whole-grain crust, our puckery pie is perfection.
3 tablespoons vegetable shortening, chilled and cut into small pieces
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup ice-cold water, divided
2 large eggs
1 large egg white
1 1/2 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon kosher salt
1 1/2 tablespoons lemon zest
1/2 cup fresh lemon juice
2 teaspoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar
Added sugars 19g
Calcium 2% DV
Potassium 3% DV
How to Make It
Prepare crust: Whisk together flour, dry milk, sugar, and salt in a bowl. Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form. Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together. Knead 2 times on a floured surface. Shape dough into a disk; wrap in plastic wrap. Chill 30 minutes.
Preheat oven to 425°F. Unwrap dough; roll into an 11-inch circle on a floured surface. Place inside a 9-inch glass pie plate. Crimp edges of dough; prick all over with a fork. Bake at 425°F until lightly browned, 10 to 12 minutes. Let cool while preparing filling. Reduce oven temperature to 375°F.
Prepare filling: Whisk together eggs and egg white in a bowl. Whisk together 1 1/2 cups water, sugar, cornstarch, and salt in a saucepan. Bring to a boil, stirring often. Boil until mixture thickens, 1 minute.
Remove from heat; slowly whisk mixture into eggs. Return to pan; cook over medium-low, stirring constantly, 1 minute. Remove from heat; stir in zest, juice, and butter until smooth. Pour into crust.
Prepare meringue: Beat egg whites and cream of tartar with a mixer on medium- high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.
Spread meringue over hot filling to edge of crust. Bake at 375°F until top is golden, about 10 minutes. Cool 2 hours.
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