Luscious Meringue Lemon Pie

Vegetarian
Dairy Free
Health score
5%
Luscious Meringue Lemon Pie
240 min.
8
264kcal

Suggestions


Indulge in the delightful experience of making a Luscious Meringue Lemon Pie, a dessert that perfectly balances tangy lemon flavor with a light, airy meringue topping. This vegetarian and dairy-free treat is not only a feast for the eyes but also a guilt-free pleasure, with each slice containing just 264 calories. Whether you're hosting a dinner party or simply craving something sweet, this pie is sure to impress your guests and satisfy your taste buds.

The journey begins with a crunchy, golden-brown crust made from Rice Chex® cereal, providing a unique twist that sets this pie apart from traditional recipes. The filling is a luscious blend of zesty lemon juice and creamy egg yolks, thickened to perfection, creating a rich and velvety texture that complements the crisp crust beautifully. Topped with a cloud-like meringue, this pie is baked until golden, offering a stunning contrast to the vibrant lemon filling beneath.

With a preparation time of just four hours, this dessert is well worth the wait. The cooling process allows the flavors to meld, resulting in a refreshing treat that is perfect for any occasion. Serve it chilled for a refreshing finish to your meal, and watch as your friends and family savor every bite. Dive into the world of baking with this Luscious Meringue Lemon Pie, and let your culinary creativity shine!

Ingredients

  • tablespoons brown sugar packed
  • 0.3 cup canola oil melted
  • cups rice chex rice chex®
  • tablespoons cornstarch 
  •  egg whites 
  •  egg yolk 
  • 0.5 cup granulated sugar 
  • 0.3 cup juice of lemon 
  • tablespoons potato flour 
  • 0.1 teaspoon salt 
  • tablespoon unrefined sunflower oil melted
  • cup water 
  •  eggs whole

Equipment

  • food processor
  • bowl
  • sauce pan
  • oven
  • whisk
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
  2. In food processor, place cereal. Cover; process until crushed.
  3. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side.
  4. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
  5. In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened.
  6. Remove from heat; stir in ghee until incorporated.
  7. Pour filling into crust.
  8. In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal.
  9. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.

Nutrition Facts

Calories264kcal
Protein7.18%
Fat40.32%
Carbs52.5%

Properties

Glycemic Index
8.76
Glycemic Load
8.73
Inflammation Score
-5
Nutrition Score
11.780869654987%

Flavonoids

Eriodictyol
0.5mg
Hesperetin
1.47mg
Naringenin
0.14mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:264.38kcal
13.22%
Fat:12.01g
18.48%
Saturated Fat:1.79g
11.21%
Carbohydrates:35.19g
11.73%
Net Carbohydrates:34.72g
12.63%
Sugar:16.97g
18.85%
Cholesterol:117.66mg
39.22%
Sodium:186.77mg
8.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.82g
9.63%
Folate:118.92µg
29.73%
Iron:4.94mg
27.45%
Manganese:0.5mg
25.23%
Vitamin B2:0.36mg
21.14%
Selenium:12.69µg
18.12%
Vitamin B12:0.99µg
16.54%
Vitamin B6:0.31mg
15.63%
Vitamin E:2.3mg
15.34%
Zinc:2.18mg
14.56%
Vitamin B1:0.21mg
14.22%
Vitamin B3:2.6mg
13.01%
Vitamin C:7.01mg
8.49%
Vitamin A:410.11IU
8.2%
Phosphorus:73.29mg
7.33%
Vitamin D:1.1µg
7.3%
Calcium:71.24mg
7.12%
Vitamin B5:0.61mg
6.07%
Vitamin K:5.3µg
5.05%
Copper:0.07mg
3.25%
Potassium:102.15mg
2.92%
Magnesium:9.47mg
2.37%
Fiber:0.47g
1.89%