Lemon Icebox Pie (Lowfat Version)

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A tangy, creamy lemon dessert with a light meringue topping and crisp cracker crust.
Lemon Icebox Pie (Lowfat Version recipe image
Lemon Icebox Pie (Lowfat Version recipe image
Print Recipe

Lemon Icebox Pie (Lowfat Version)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 735.0

Description

This lighter take on the classic lemon icebox pie delivers bright citrus flavor without the heaviness. By straining yogurt to create a thick, creamy base, you achieve a luxurious texture similar to traditional custard but with a fresh, tangy twist. The crust is made from graham crackers and canola oil for a quick, no-bake foundation. Topped with a softly sweetened meringue that bakes to a golden finish, this dessert is perfect for summer gatherings or as a refreshing end to a hearty meal. It combines the nostalgia of old-fashioned icebox pies with modern, lower-fat ingredients for a guilt-free treat.

Ingredients

Directions

  1. Place a coffee filter in a medium strainer and set it over a deep bowl.
  2. Spoon the 8 oz plain nonfat yogurt into the filter, cover, and refrigerate to drain for 8 hours or overnight.
  3. Discard the drained whey and refrigerate the thickened yogurt until ready to use.
  4. Crumble the graham crackers into a food processor and pulse until fine crumbs form.
  5. Add the canola oil to the crumbs and process until the mixture resembles wet sand.
  6. Coat a 10-inch pie plate with nonstick spray, then press the crumb mixture firmly into the bottom and up the sides to form a crust. Chill while preparing the filling.
  7. In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch until smooth.
  8. Whisk in the 2 lowfat vanilla yogurt and the drained plain yogurt until fully combined.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  10. Remove the saucepan from heat.
  11. Pour a small amount of the hot mixture into the egg substitute while stirring constantly to temper it.
  12. Whisk the tempered egg mixture back into the saucepan.
  13. Return to low heat and cook, stirring constantly, for 2 minutes.
  14. Remove from heat and whisk in the lemon juice, lemon extract, and almond extract.
  15. Spoon the lemon filling into the prepared chilled crust.
  16. In a clean, dry medium bowl, beat the egg whites and cream of tartar at medium speed until foamy.
  17. Add 1 tablespoon honey and 1 teaspoon vanilla extract to the egg whites.
  18. Beat at high speed until stiff, glossy peaks form.
  19. Spread the meringue over the pie filling, ensuring it touches the crust edges to prevent shrinking.
  20. Bake at 325°F (163°C) for 10 to 15 minutes, or until the meringue is lightly golden.
  21. Cool completely at room temperature, then chill until ready to serve.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 735.0kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 5.0g25%
Cholesterol 1.0mg1%
Sodium 954.0mg40%
Total Carbohydrate 109.0g37%
Dietary Fiber 11.0g44%
Sugars 26.8g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, pie, dessert, lowfat, yogurt, meringue, graham cracker, crust, tangy, creamy, summer, easy, citrus, vanilla, cornstarch, honey, egg whites, no-bake crust, light dessert, icebox pie
Recipe Card powered by WP Delicious