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healthy lemon meringue pie

Remove from the heat. Offers may be subject to change without notice. Incredibly lemony This was the first lemon meringue pie I've ever made. Bake until the top is lightly browned, about 15 minutes. Cook, swirling the pan, until the butter is a light, nutty brown, about 30 seconds. Bake at 350° until meringue … Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Stir in butter. Stir in the butter until melted and pour into the baked pie shell. To make filling: Whisk together 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. The filling was so easy to make. Step 1. The filling held its shape beautifully and the meringue was light and fluffy. Immediately spread over pie, sealing edges to pastry. Place inside a 9-inch glass pie plate. All Rights Reserved. Place the saucepan over medium-high heat and bring to a boil, whisking constantly. Info. 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. Melt 1 tablespoon butter in a small saucepan over low heat. Everything you need for a delicious feast. Lemon meringue pie filling is basically a thinner version of lemon curd. Press the dough into a flattened disk. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Whisk a small amount of the hot sauce into the egg mixture, then whisk this mixture back into the sauce. Return to a simmer over medium heat, stirring, then cook for an additional 30 seconds. Remove the remaining wrap. Reduce the oven temperature to 350 degrees . Pour into crust. Stir in 2 tablespoons ice-cold water. Lemon Meringue Wonder Whip is a delicious, healthy dessert. To make meringue: Beat 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Gradually stir in enough ice water so that the dough will hold together in a ball. Prepare filling: Whisk together eggs and egg white in a bowl. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute. How she lived to 97 on a diet that included daily jelly donuts I have no idea. Cool the pie shell on a rack while you make the filling. Add up to 2 more tablespoons water, as needed, until dough comes together. 340 calories; protein 4.3g 9% DV; carbohydrates 62.8g 20% DV; dietary fiber 0.6g 3% DV; sugars 46.3g; fat 8.5g 13% DV; saturated fat 2.1g 11% DV; cholesterol 29.6mg 10% DV; vitamin a iu 109.5IU 2% DV; vitamin c 7.3mg 12% DV; folate 52.3mcg 13% DV; calcium 12.2mg 1% DV; iron 0.9mg 5% DV; magnesium 7.8mg 3% DV; potassium 88.2mg 3% DV; sodium 166.6mg 7% DV; thiamin 0.1mg 13% DV. Stir in water, lemon juice and lemon zest. Bring to a boil, stirring often. I had a large round pie pan so the meringue seemed to spread out pretty thin. The pastry is quite rich, so don’t worry if it cracks, just press it back … Spread the meringue over the hot filling, sealing to edge of crust. Melt 1 tablespoon butter in … Whisk together lemon juice, zest, egg and 1 egg white in a small bowl. With satisfying layers of smooth curd and marshmallowy meringue nestled inside a tender, whole-grain crust, our puckery pie is perfection. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Add the cream of tartar and pinch of salt and beat at high speed until soft peaks form. 1 Put the lemon juice, zest, water and half of the sugar into a saucepan and heat until the sugar has dissolved. Set aside while you prepare meringue. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? 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. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. © Copyright 2020 Meredith Corporation. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Whisk together 1 1/2 cups water, sugar, cornstarch, and salt in a saucepan. Bake for 20 minutes until meringue is golden brown. Reduce oven temperature to 375°F. I was VERY impressed with how much lemon flavour there was. Cooking Light is part of the Allrecipes Food Group. Taking that first bite? Cool the pie on a rack until it is room temperature, about 2 hours. Line the shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Making a tasty, no bake dessert that fights cravings has never been easier. Fold the edges under at the rim and crimp. As a kid I used to eat portions of lemon pie almost every day, my mom makes the best of all, or well, after trying this I think hers is the second best hahaha. Remove from heat; slowly whisk mixture into eggs. Bake for 10 minutes, remove the weights or beans, and continue to bake until the crust is golden, 8 to 10 more minutes. 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. Promise it’s not scary. Chill 30 minutes. Pros: Easy Cons: none. Remove from heat; stir in zest, juice, and butter until smooth. EatingWell may receive compensation for some links to products and services on this website. Reduce heat to medium-low and cook, stirring, for 1 minute. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), A Super Light—And Delicious—Lemon Meringue Pie, 4.38 ounces whole-wheat pastry flour (about 1 1/4 cups), 3 tablespoons vegetable shortening, chilled and cut into small pieces, 2 tablespoons cold unsalted butter, cut into small pieces. The lemon filling is delicious....just be careful when everything is so hot and the eggs don't 'scramble'.

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