This light frozen lemon pie make a great summer time treat that is very cool and refreshing.
2 whole lemons (or 1 tablespoon lemon zest and 1/2 cup lemon juice)
1/2 cup egg substitute
1/2 cup sugar
4 egg whites
4 cups light whipped topping
5-1/2 ounces vanilla wafer crumbs
Before squeezing the lemons for juice, either grate the yellow part of rind only, or peel it off with a peeler and chop it so finely that it is the consistency of gravel. Set aside. Squeeze the lemons for about 1/2 cup of juice.
Cook the egg substitute, sugar and lemon juice in the top of a double boiler over simmering water, until thickened. Remove from the heat and stir in the lemon zest. Pour the mixture into a bowl, cover and refrigerate until cold.
Whip the egg whites to stiff peaks. Mix 1/3 of the egg whites into the cold lemon mixture. (This will make it easier to fold in the rest of the whites.) Fold in the whites and the whipped topping until well-blended.
Line 2 pie tins with vanilla-wafer crumbs, saving some to sprinkle over the tops of the pies. Fill the pie tins with the lemon mixture. Sprinkle the remaining crumbs over the tops. Place the pies in the freezer until firm.
Remove from the freezer about 10 minutes before you plan to serve, so that it is easier to slice.
Recipe makes 12 servings (6 per pie).
Serving size: 1 serving
Calories: 153; Total Fat: 3g; Cholesterol: 0mg; Sodium: 103mg; Carbohydrates: 24g; Fiber: trace; Protein: 3g
Bonus Recipe: Lemon Granita
A light dessert with a refreshing icy texture - possibly the most lemon-y thing you've ever had!
1 cup water
2/3 cup sugar
2/3 cup lemon juice
2 fresh thyme sprigs
2 teaspoons grated lemon peel
In small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lemon juice and thyme. Transfer to an 8-inch square dish; cool to room temperature.
Remove thyme sprigs. Freeze for one hour; stir with a fork. Freeze 2 to 3 hours longer or until completely frozen, stirring every 30 minutes.
Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon peel, if desired.
Nutrition information per 1/2 cup serving: 140 calories, trace fat, 0 cholesterol, trace sodium, 37g carbohydrate, trace fiber, trace protein.
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