You will want to make this refreshing LEMON MERINGUE PIE loaded with rich lemon flavor on a slightly sweet graham cracker crust!
When I think of lemons, I can’t help but think of refreshing summer goodness, like lemon sour cream pound cake or grown up lemonade. But, do you know what especially comes to mind? A refreshing lemon meringue pie.
However, since I’ve been really watching my carb and sugar intake over the past several months, I’ve made this lighter version. That way, I can have a piece without feeling so guilty! Because you can’t just give up carbs forever. That would be, well, wrong. Just wrong. This is not the first time I’ve gone low-carb, but it is by far the easiest. In the past, when I quit carbs cold turkey, it wasn’t long before I gave up altogether. It’s just too dang hard.
So, what am I doing differently this time around? First of all, I’m making smarter decisions. I allow myself splurges, sometimes daily. However, these splurges are more moderate. For example, instead of having pizza with a big ole deep-dish crust, I order the thin crust. It cuts back on the carbs and certainly doesn’t feel like I’m sacrificing any taste.
Secondly, I want it more. I want the weight loss more than I ever have before. Not because I’m turning 47 this month {three years til 50, yikes!}, or because it’s swimsuit season, again, but because I’m tired. Literally. So far, I’ve lost 20 pounds and 2 pant sizes, and it feels great.
So, if you’ve decided to cut back on carbs and sugar like I have, this lemon meringue pie is for you! And, since I’m a lover of and believer in easy recipes, you can bet this version has minimal steps to it.
How easy is that? What’s your favorite lemon recipe?
Ingredients
For the Pie
- 8 oz package sugar-free cook and serve vanilla pudding
- 3 oz package sugar-free lemon gelatin
- 2 ⅓ cups water
- ⅓ cup lemon juice
- 1 ready to use graham cracker crust or you can make your own
For the Meringue
- 3 egg whites
- 3 Tablespoons granulated sugar
- A few dashes cream of tartar
Instructions
For the Pie
- Combine the pudding and gelatin mixes in a small saucepan
- Add the water and lemon juice and stir until combined
- Cook over medium heat until mixture comes to a boil, stirring occasionally
- Cook and stir 3 minutes longer
- Remove from heat
- Allow to cool about 10 minutes
- Pour into graham cracker pie shell
- Cover with plastic wrap and refrigerate until set, about 4 hours
For the Meringue
- Beat egg whites until frothy
- Add sugar and cream of tartar
- Beat until stiff peaks form
- Top pie with meringue
- Using a butane torch, carefully brown the top of the pie
- Refrigerate until ready to serve
Bonnie Doering says
you sound so much like me or my friend Linda Willis. I cracked up reading you quote. I am so pleased to know there are multi talented people with many interests. And they are willing to share those talents and tips with others thanks so much. you have brightened my day.