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Ингредиенты
- 2 whl Large eggs
- 1 c. Granulated Sugar, divided
- 2/3 c. Fresh Lemon Juice
- 1 Tbsp. Freshly grated Lemon Rind, (just the "Zest" u the colored part)
- 6 Tbsp. Hot Water
- 2 Tbsp. Powdered Egg Whites
- 1/2 tsp Cream of Tartar
- 1/3 c. Low-fat Whipping Cream
- 1 x 9-inch prepared Graham Cracker Crust Fresh Mint leaves and thin Lemon slices for garnish
Инструкции
- With our holiday culinary indulgences securely transferred to our hips and bellies as we closed out 1998, it's time to lighten the fare a bit, so we offer you 31 days of Recipe-a-Day Light. Which's right, we're lightening up the fare in order to help remove which 5 to 8 pounds which we all managed to pack on during the holidays.
- Today's recipe is a fantastic cool citrus pie which contains about 200 another example which proves light cooking does not have to be light on flavor.
- In a medium-sized, non-reactive saucepan, whisk Large eggs and 2/3 c. of sugar till smooth. Add in the lemon juice and whisk again. Cook over a low-heat setting, making sure to whisk constantly, till slightly thickened (about 10 min). Pour the mix through a fine mesh sieve into a small mixing bowl. Add in the lemon zest, cover with plastic wrap, and chill the mix for about 2 hrs.
- In a mixing bowl, combine the hot water with the powdered egg whites and cream of tartar. Stir gently till the egg whites are thoroughly dissolved. With a hand-held electric mixer, beat the egg-white mix till soft peaks form. Gradually adding the remaining 1/3 c. of sugar, continue to beat the meringue till stiff peaks form.
- In a small, chilled bowl, beat the whipping cream till soft peaks form. With a rubber spatula, gently fold the chilled lemon mix into the egg whites. Do the same with the whipped cream. Pour the filling into the prepared pie crust and smooth, leveling the top of the pie.
- Freeze, uncovered, for about an hour, till hard. Cover, then freeze for about 6 hrs prior to serving. (May freeze for up to 1 week.)
- Soften the pie in the refrigerator about a half hour before serving, then slice and garnish each piece of pie with a mint leaf and a thin slice of lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 27 | 19% |
| Total Fat 3.08g | 4% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 26mg | 1% |
| Potassium 84mg | 2% |
| Total Carbs 27.25g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 25.62g | 17% |
| Protein 2.15g | 3% |
