Try this recipe for lemon meringue pie

2010-03-03T00:00:00Z Try this recipe for lemon meringue pie Arizona Daily Star
March 03, 2010 12:00 am

"Symply Too Good to Be True" - a new cookbook by Annette Sym - is fat with low-fat, healthful recipes. Sym dropped from 220 to 150 pounds, and she credits her approach to cooking diet-friendly but good-tasting dishes.

Those dishes include her lemon meringue pie - it's not the perfect diet food, but if you have a sweet tooth, this is lower in fat than most desserts.

Lemon Meringue Pie

Makes: A 9-inch pie

Pastry

• 1 cup self-rising flour

• 1 tablespoon sugar

• 1 tablespoon light margarine

• 2 tablespoons no-fat milk

• 1 egg white

• flour to roll pastry

• cooking spray

Filling

• 1/2 cup fresh lemon juice

• 1/2 cup sugar

• 1/2 cup water

• 5 tablespoons cornstarch

• 3-5 drops yellow food coloring

• 1/2 cup low-fat 2% evaporated milk

Meringue

• 3 egg whites

• 3/4 cup sugar

Preheat oven to 350 degrees.

To make pastry: In a medium-size mixing bowl, combine flour and sugar. Melt margarine and add to milk. Using a fork, beat egg into milk mixture until combined. Pour into flour and fold together.

Place pastry on a well-floured surface and roll out to fit shape of a round 9-inch pie dish that has been coated with cooking spray. Roll up pastry using a rolling pin; lift into pie dish. Trim around edges and bake 10-15 minutes or until lightly browned. Allow to cool.

To make filling: In a medium-size saucepan, heat all ingredients except evaporated milk. Using a whisk, blend ingredients until mixture comes to a boil; whisk in evaporated milk. Leave to cool.

To make meringue: In a medium-size mixing bowl, beat egg whites using an electric mixer until stiff peaks form. Gradually add in sugar, beating well each time until all sugar has been used.

To assemble pie: Spread lemon filling evenly over prepared pastry base. Spoon meringue mixture on top of filling, spreading to the edge of pie; make peaks with flat of spoon. Bake 10-15 minutes or until meringue has browned

Tip: This pie has much less fat than traditional recipes. This is great, but the nutrient level is low and the carbohydrate and sugar intake are high, so I advise people with diabetes to avoid this pie or have it very occasionally.

Per serving: 174 calories; 0.9 g fat; 0.1 g saturated fat; 145 mg sodium; 37.9 g carbs; 24.6 g sugar; 0.5g fiber; 3.7g protein.

From "Symply Too Good to Be True" by Annette Sym

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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