Low Fat Lemon-meringue Pie On Crust (kosher-dairy)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 1/4 cups graham cracker crumbs (120 g)
• 2 tablespoons melted butter (30 g)
• 1 egg (27 g)
• 1 tablespoon grated lemon peel (6 g)
• 1 1/2 cups water
• 8 teaspoons sugar (32 g)
• 4 1/2 teaspoons cornstarch (24 g)
• 1/3 cup lemon juice (81 g)
• 1 1/2 teaspoons cream of tartar (4.5 g)
• 4 egg whites (108 g)
• 3 tablespoons sugar (37.5 g)

Recipe

• 1 the crust:.
• 2 mix crumbs in a bowl with melted butter.
• 3 add egg and lemon peel and mix.
• 4 flat into a 9.5-inch round pie pan.
• 5 bake for 5 minutes in a preheated oven at 410°f.
• 6 the filling:.
• 7 cook all ingredients in double boiler until thickened.
• 8 pour into pan with the pie crust - wait a while till it thickens some more before topping with the meringue.
• 9 top with meringue which has been beaten stiff with sugar.
• 10 bake for 10 minutes in a preheated oven at 410f or until golden brown.
• 11 leave to cool in oven.
• 12 serve when totally cooled down.
• 13 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.
• 14 the filling is based on jeff hixson's recipe.