lemon-meringue-custard-pie

This is a twist on a lemon meringue pie—the filling has a creamier, custardlike texture. The meringue I have developed doesn’t leak and holds its shape for at least 2 days in the fridge.

INGREDIENTS
CRUST:
1 1/2 cups vanilla wafer crumbs (made from 3 cups vanilla wafers)
2 Tbsp water
1 Tbsp vegetable oil

FILLING:
1 can (14 oz) + 2/3 cup low-fat sweetened condensed milk
1 Tbsp lemon zest
1/2 cup lemon juice (freshly squeezed)
3 egg yolks (save the whites)

MERINGUE:
3 egg whites
2/3 cup granulated sugar
1/8 tsp cream of tartar
3 Tbsp water

INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.

2. To make the crust, combine the crumbs, water and oil a small bowl. Pat into the sides and bottom of the pie pan.

3. To make the filling, combine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until well combined. Let sit for 10 minutes until thickened. Pour into the pie pan and bake for 20 minutes or just until the mixture is set.

4. Meanwhile, make the meringue. Combine the egg whites, sugar, cream of tartar and water in a clean bowl. With an electric beater, whip at the highest setting for about 6 to 8 minutes or until stiff peaks form. Spread over the lemon filling.

5. Increase the oven temperature to 375°F and bake for 10 minutes or until meringue is just lightly browned. Chill until cold and cut into 14 small slices.
NOTES
Nutritional Analysis per Serving: (1 slice)

Calories 257
Protein 5.1 g
Fat 5 g
Saturated Fat 1.9 g
Carbohydrates 45 g
Cholesterol 54 mg
Sodium 87 mg
Fiber 0.3 g

Prep Time: 20 minutes
Cook Time: 30 minutes

Make Ahead: Can be baked up to a day in advance and refrigerated.

Makes one 9-inch pie

Nutrition Watch: Regular condensed milk is high in sugar and fat. Try a low-fat condensed milk instead. It has 50% less fat and carbohydrates.