Eat– for Good Health

Have you been cornered into bringing dessert to an Easter dinner today?  Here’s a lower calorie cholesterol-free version of Lemon Meringue Pie.  If you are celebrating Easter today, I wish you a happy one.

Lemon Meringue Pie


  • 5 Tablespoons + 1 Teaspoon Corn Starch
  • ½ Cup Sugar
  • 1/8 Teaspoon Salt
  • ½ Cup Lemon Juice
  • 1 Tablespoon Finely Grated Lemon Peel
  • 3 Drops Yellow Food Coloring
  • 2 ½ Cups Boiling Water
  • 1/3 Cup Non-fat Dry Milk Powder
  • 1 Teaspoon Unsaturated Margarine
  • 1 9″ Unsaturated Pie Crust or Shredded Wheat Crust
  • 3 Egg Whites
  • 2 Tablespoons + 1 Teaspoon Sugar

  1. Mix Cornstarch, Sugar and Salt in top of double boiler. Gradually stir in lemon juice, keeping mixture smooth.
  2. Add lemon peel, food coloring and water. Gently stir and cook over simmering water until mixture thickens (about 5 minutes).
  3. Cover and cook for additional 10 minutes longer stirring gently but thoroughly 3 to 4 times. Remove mixture from heat.
  4. Stir in milk powder a little bit at a time, then add margarine and stir gently until dissolves.
  5. Let cool while stirring occasionally to prevent crust from forming.
  6. Pour filling into pie shell about twenty minutes before serving.
  7. Whip whites with rotary beater or electric mixer to soft peaks while whipping in 2 Tablespoons Sugar.  Smooth over filling and sprinkle with remaining teaspoon of sugar.

8 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    It happens that I adore lemon meringue pie but “need” a bite of crust! Love the stained glass window.

  2. Kathleen Rowland

    Happy Easter, Mary Alice. The stained glass window is from the Cathedral Basilica of the Sacred Heart in Newark. Here in California, we don’t usually have splendor like that.

  3. Kathleen Rowland

    Kiwana, at our church (St John Neumann in Irvine, CA) we save up but then something more humanitarian comes up, and we donate the money. That’s okay with me.

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