EASY KEY LIME PIE I
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g
NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART
In my quest for a healthy and diabetic-friendly dessert and given that I love Lemon Meringue Pie, I came up with this recipe that I modified from several recipes I found on the web using Splenda sugar substitute and Egg-Beaters to cut out the sugar and fat.. This doesn't take the place of a homemade Lemon Meringue Pie by any means, but it is a great guilt-free dessert when you're dieting or diabetic!
Provided by Eric in LB
Categories Pie
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Filling:.
- Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
- Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
- Meringue:.
- Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 82.3, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 4.4
LOW FAT LEMON-MERINGUE PIE ON CRUST (KOSHER-DAIRY)
Make and share this Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy) recipe from Food.com.
Provided by Smadars Sane Way Cc
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- The Crust:.
- Mix crumbs in a bowl with melted butter.
- Add egg white and lemon peel and mix.
- Flat into a 9.5-inch round pie pan.
- Bake for 5 minutes in a preheated oven at 410°F.
- The Filling:.
- Cook all ingredients in double boiler until thickened.
- Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
- Top with meringue which has been beaten stiff with sugar.
- Bake for 10 minutes in a preheated oven at 410F or until golden brown.
- Leave to cool in oven.
- Serve when totally cooled down.
- Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
- The Filling is based on Jeff Hixson's recipe.
Nutrition Facts : Calories 109, Fat 3.4, SaturatedFat 1.6, Cholesterol 6.1, Sodium 108.4, Carbohydrate 17.5, Fiber 0.4, Sugar 10.7, Protein 2.6
THE ULTIMATE LEMON MERINGUE PIE
I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.
Provided by PanNan
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
Steps:
- Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
- Scatter the frozen butter pieces over flour mixture.
- Pulse in 1-second pulses about 5 times to mix in butter.
- Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
- Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
- When dough forms a ball, stop processing.
- It should take about 2 or 3 tbsp of ice water to reach this stage.
- Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
- Flour disk and wrap in plastic.
- Refrigerate at least 30 minutes.
- Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
- Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
- Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
- Place into a 9 inch pie pan, and finish edges.
- Refrigerate crust until firm, about 30 minutes.
- Prick dough with a fork to prevent bubbling up in the oven.
- While the oven is pre-heating to 375, put pie crust in freezer.
- Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
- Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
- Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
- Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
- Remove from heat, whisk in zest, then juice, and finally butter.
- Keep warm until meringue is made.
- Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
- Bring to a simmer, whisking occasionally until thickened.
- Remove from heat when translucent and thickened.
- Preheat oven to 325.
- In a large mixing bowl, mix cream of tartar and sugar together.
- Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
- Beat in sugar mixture, 1 tbsp at a time.
- Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
- Pour warm lemon filling into pie crust.
- Distribute meringue evenly over the top, starting with the edges, and then the middle.
- Make sure it attaches to the crust.
- Lifting with the back of the spoon, create peaks in the meringue.
- Bake until golden brown, about 20 minutes.
- Cool completely before serving.
Nutrition Facts : Calories 476.3, Fat 22.1, SaturatedFat 10.5, Cholesterol 168.9, Sodium 245.1, Carbohydrate 64.4, Fiber 0.8, Sugar 41.3, Protein 6.4
LOWER FAT PIE CRUST
The flavor is great, and almost as flaky as the full-fat version. A great substitute when you need to cut the fat in a favorite pie! This makes enough dough for an 8 or 9 inch two-crust pie.
Provided by Elisa72
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour and salt in a large bowl.
- Cut in the shortening until it is distributed evenly.
- Add the applesauce and mix until blended evenly.
- Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
- Work the dough into a ball, then turn onto a floured board and roll out as needed.
- If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Nutrition Facts : Calories 197.2, Fat 8.8, SaturatedFat 2.2, Sodium 294.4, Carbohydrate 26, Fiber 1, Sugar 0.1, Protein 3.2
LEMON MERINGUE PIE
This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice.
Provided by Sweetiebarbara
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift measured flour and salt into a bowl.
- Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
- Pour liquid into bowl and stir with a fork.
- Save half the dough to use later.
- Roll remaining half of dough into circle between two sheets of wax paper.
- Place into pie pan, make standing rim, and prick with fork.
- Bake in oven 450°F for 8- 10 minutes.
- Remove pan from oven and set aside to cool.
- Reduce oven temperature to 425°F.
- Mix filling mix with sugar in a saucepan (not double-boiler).
- Add egg yolks and stir again.
- Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
- Remove from heat and let cool. (this is when I zest and squeeze the lemon).
- Add butter, juice and zest.
- Let sit until meringue is ready.
- Put 5 tablespoons of the sugar into a measuring cup.
- Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
- Pour filling into pie crust.
- Spoon meringue over filling, making sure to seal the edges against the pie shell.
- Make peaks with spoon.
- Brown pie 5- 10 minutes to desired color.
- Cool pie on rack and avoid drafts.
- Allow 3-6 hours for pie to firm up!
Nutrition Facts : Calories 430.9, Fat 18.7, SaturatedFat 4.4, Cholesterol 71, Sodium 254.1, Carbohydrate 60.9, Fiber 1, Sugar 26.4, Protein 5.8
More about "lowfatlemonmeringuepieoncrustkosherdairy recipes"
13 LOW-FAT FOODS THAT ARE GOOD FOR YOUR HEALTH
From healthline.com
Estimated Reading Time 6 mins
HEAVENLY KETO LEMON MERINGUE PIE - BAKE IT KETO
From bakeitketo.com
30 BEST LOW-CALORIE, FILLING FOODS TO LOSE WEIGHT, PER DIETITIANS
From prevention.com
TWO INGREDIENT FAT FREE LEMON BARS - JO COOKS
From jocooks.com
LOW-GLYCEMIC FOODS LIST GUIDE: BEST DIET FOR DIABETES
From medicinenet.com
33 FOODS THAT ARE VERY LOW IN CALORIES - HEALTHLINE
From healthline.com
THE 40 BEST LOW-CALORIE FOODS - BODYBUILDING.COM
From bodybuilding.com
19 FOODS THAT ARE SUPER LOW IN FIBER - FOODHOW.COM
From foodhow.com
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
50 LOW CALORIE FOODS THAT MAY HELP WEIGHT LOSS - MEDICAL …
From medicalnewstoday.com
10 TRADITIONAL COLOMBIAN MAIN DISHES YOU MUST TRY
From mycolombianrecipes.com
LOW-FIBER DIET DO'S AND DON'TS - MAYO CLINIC
From mayoclinic.org
10 BEST LOW FIBER RECIPES | YUMMLY
From yummly.com
A COMPREHENSIVE LIST OF 7 BEST LOW RESIDUE FOODS - ICY HEALTH
From icyhealth.com
LEMON MERINGUE PIE - ONCE UPON A CHEF
From onceuponachef.com
MY ACCOUNT - FORD MOTOR COMPANY
From ford.com
20 LOW-CALORIE FOODS THAT WILL KEEP YOU FULL | COOKING LIGHT
From cookinglight.com
LEMON MERINGUE PIE RECIPE ... BEST PIE EVER - MYFOODCHANNEL
From myfoodchannel.com
GLUTEN-FREE LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LOW-CARB FOODS: A COMPLETE GUIDE TO THE BEST AND WORST - DIET …
From dietdoctor.com
42 FOODS THAT ARE LOW IN CALORIES - HEALTHLINE
From healthline.com
LOW-FAT DAIRY FOODS: A HEALTHY CHOICE FOR THE WHOLE FAMILY
From dairyfoods.com
THIRD + MAIN
From thirdandmainva.com
THE ULTIMATE LOW-FAT FOOD LIST (WITH LOW-FAT DIET MENU IDEAS!)
From bistromd.com
KOSHER MAIN DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
A NO SUGAR, NO MEAT, NO DAIRY AND NO BREAD DIET | LIVESTRONG
From livestrong.com
25 FOODS TO COOK IN YOUR PIZZA OVEN (WITH RECIPES)
From crustkingdom.com
CLASSIC LEMON MERINGUE PIE | KING ARTHUR BAKING
From kingarthurbaking.com
THE 10 BEST LOW CALORIE FOODS FOR WEIGHT LOSS - MYFOODDATA
From myfooddata.com
FOOD.COM
From food.com
51 FOODS THAT LOWER HISTAMINE (ANTI HISTAMINE FOODS LIST)
From lowhistamineeats.com
10 BEST LOW FAT SHORTCRUST PASTRY RECIPES - YUMMLY
From yummly.com
LOW FAT FOODS: LIST, BENEFITS, AND MEAL PLAN - MEDICAL NEWS TODAY
From medicalnewstoday.com
100 UNHEALTHIEST FOODS ON THE PLANET — EAT THIS NOT THAT
From eatthis.com
35 CLASSIC SOUTHERN FOODS GRANDMA USED TO MAKE - EAT …
From eatthis.com
KOSHER DAIRY MAIN DISHES – A SIMPLE GUIDE TO JEWISH FOODS
From ducksnarow.com
LIST: 90 FOODS WITH LOW GLYCEMIC INDEX - DIETTOSUCCESS
From diettosuccess.com
43 HEALTHY LOW-CARB FOODS THAT TASTE INCREDIBLE
From healthline.com
18 HEALTHY FOODS FOR YOUR WEIGHT LOSS JOURNEY
From healthline.com
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
LEMON MERINGUE PIE - BAKE PLAY SMILE
From bakeplaysmile.com
KOSHER MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
BEST FLAKY PIE CRUST RECIPE WITH CRISCO SHORTENING - IT IS A KEEPER
From itisakeeper.com
You'll also love