Fresh Meyer lemon juice and zest create a tart and lemony curd cradled in a buttery pie crust and topped with pillowy, meringue is the perfect lemon meringue pie for any occasion.
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What do you do when life gives you lemons, Meyer lemons that is? Why you make lemon meringue pie, of course. Is there really any question? Thanks to my Dad’s Meyer lemon tree, I have been stocked with these tart beauties for months now. It makes me swoon just thinking about these luscious, yellow gems. They help create a Lightened Lemon Meringue pie that is not too sweet or too tart. It has a perfect balance of both, plus it is loaded with lemon flavor. That makes it the perfect for your Easter feast. I count myself as one lucky duck that my Dad gives me all of these little beauties. By the way, regular lemons will work too for this lemon meringue pie.
I have a feeling this may be the last year the Easter bunny comes to our house and probably Santa, too. I will be sad to see that happen, but I know it is inevitable. My little one was already asking about Santa as some child told her there wasn’t one. She refuses to tell me who said that. She is not willing to believe them though. I was glad she decided to make up her own mind and not be swayed by someone else. I love leaving some carrots for the Easter bunny and the scavenger hunt for everything he left. It is such a fun time. I love watching Ly as she sways between being a little girl and a big girl.
When it comes to holidays, I am still a big kid at heart. I am just as giddy about decorating the house and decorating eggs. Hopefully this year, I won’t make the mistake of buying brown eggs to dye. I laugh at it now, but oh she was mad at me. Brown eggs do not change colors very well, they all end up shades of brown. That just will not do for a girl who is still obsessed with pink. Mommy! You know I will be checking the egg carton multiple times before actually purchasing it this year. Easter is also a little bitter-sweet as it is right around the anniversary of my husband’s heart attack. You know what, I am not even going to let that enter my mind right now or put a damper on my excitement for Easter. He is still here, end of story.
If this is the last year, the Easter Bunny makes an appearance, then I am going to enjoy it. I cannot wait to see the wide eyes and big smile as Ly bounces into our bedroom in the morning. She will excitedly ask if we can go down stairs and see if the Easter Bunny has come. It will be such fun! What are your favorite memories of Easter? What are your favorite traditions? Tell me, I would love to hear.
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Lightened Meyer Lemon Meringue Pie (Lower Calorie, Lower Fat)
- 1 pie crust
- 6 tbsp. unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh Meyer lemon juice
- 1/2 tsp. grated Meyer lemon zest
- 3 egg whites
- pinch of cream of tartar
- 2 1/2 tbsp. sugar
Preheat the oven to 375°.
Place pie crust into a 9 inch pie plate. Fold the overhanging dough under and decorate any way you would like.
With a fork, poke holes into the bottom of the pie crust.
Blind bake for 12 to 15 minutes.
Place on a wire rack and let cool completely.
Increase the oven to 400°.
In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes.
Slowly add the whole eggs and egg yolks. Beat for 1 minute. Add lemon juice. – DON’T PANIC - The mixture will look curdled.
In a medium heavy bottomed pan (non-reactive), cook the mixture over low heat until it looks smooth.
Increase the heat to medium and cook, stirring continuously, until the mixture thickens about 10 minutes. The mixture should leave a line on the back of a wooden spoon and will be 170° on an instant read thermometer. DON’T LET THE MIXTURE BOIL.
Remove the curd from the heat and add in the lemon zest.
Pour into the cooled pie crust.
In a large bowl of a stand mixer, beat the egg whites on medium speed until they start to get frothy.
Add the cream of tartar and increase the speed to high.
When the egg whites are at soft peaks (the peak automatically falls back onto itself), add the sugar slowly and keep mixing until stiff peaks form (the peak will stand up and stay in place)
Using a rubber spatula, spread the meringue over the curd. Be sure the meringue touches the pie crust otherwise it will shrink.
Bake for 5 minutes, or until meringue is golden brown.
Place back on a wire rack and let cool completely before serving.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie lemon recipes: