Lemon-Icebox-Pie-Lowfat-Version

This Lowfat Lemon Icebox Pie is a delightful, lighter take on a classic summer dessert. The filling combines the bright zing of fresh lemon juice with creamy lowfat yogurt and a touch of honey, thickened gently with cornstarch. It sits on a buttery, crumbly graham cracker crust made with just a hint of canola oil. The top is finished with a cloud-like egg white meringue, lightly sweetened and baked just until golden. This pie offers a perfect balance of tart and sweet, with a texture that is smooth yet airy. Its an excellent choice for potlucks, family gatherings, or a refreshing end to a heavy meal. Because it uses lowfat yogurt and egg substitutes, it feels a bit more indulgent than it is, making it a guilt-free treat for lemon lovers.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 513.4

Dietary: Gluten-free

Description

This Lowfat Lemon Icebox Pie is a delightful, lighter take on a classic summer dessert. The filling combines the bright zing of fresh lemon juice with creamy lowfat yogurt and a touch of honey, thickened gently with cornstarch. It sits on a buttery, crumbly graham cracker crust made with just a hint of canola oil. The top is finished with a cloud-like egg white meringue, lightly sweetened and baked just until golden. This pie offers a perfect balance of tart and sweet, with a texture that is smooth yet airy. Its an excellent choice for potlucks, family gatherings, or a refreshing end to a heavy meal. Because it uses lowfat yogurt and egg substitutes, it feels a bit more indulgent than it is, making it a guilt-free treat for lemon lovers.

Ingredients

1 Nonfat Yogurt; (8 oz)
6 Graham Crackers
1 tablespoon Canola oil
1/2 cup Honey
1/4 cup Cornstarch
2 Lowfat Vanilla yogurt; (8

Directions

1
Place a medium strainer over a deep bowl. Line the strainer with a coffee filter or cheesecloth, if available, or spoon the plain nonfat yogurt directly into the strainer. Cover the bowl and refrigerate for 8 hours or overnight to drain the whey. Discard the liquid whey once drained.
2
Preheat your oven to 325 degrees F (165 degrees C).
3
Crumble the graham crackers into the work bowl of a food processor. Process using short on/off pulses until fine crumbs form. Add the canola oil and pulse just until the crumbs are moistened and hold together when pressed.
4
Coat a 10-inch pie plate with nonstick spray. Press the cracker mixture firmly into the bottom and up the sides of the pie plate to form an even crust. Place in the refrigerator to chill while you prepare the filling.
5
In a 2-quart saucepan, whisk together 1/2 cup of honey and the cornstarch until smooth and no lumps remain.
6
Whisk in the vanilla yogurt and the drained plain yogurt until fully combined.
7
Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens significantly and comes to a boil. Boil for one minute, continuing to stir.
8
Remove the saucepan from heat. Ladle a small amount of the hot mixture into the egg substitute (or beaten egg whites if using fresh) to temper them, stirring vigorously.
9
Very slowly pour the tempered egg mixture back into the hot saucepan, whisking constantly to prevent curdling.
10
Return the saucepan to low heat. Cook, stirring constantly, for 2 minutes to ensure the eggs are cooked through.
11
Remove from heat. Whisk in the lemon juice, lemon extract, and almond extract until well blended.
12
Pour the lemon filling into the prepared graham cracker crust. Smooth the top with a spatula.
13
In a clean, medium-sized mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add 1 tablespoon of honey and the vanilla extract.
14
Beat at high speed until stiff, glossy peaks form.
15
Spread the meringue over the pie filling, ensuring it covers the entire surface and touches the crust at the edges to prevent shrinking. Create slight peaks with the back of a spoon if desired.
16
Bake in the preheated oven for 10 to 15 minutes, or until the meringue is lightly golden brown.
17
Remove from oven and let cool to room temperature. Then, refrigerate until firm and ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 513.4kcal

% Daily Value *
Total Fat 17.2g27%
Saturated Fat 3.2g16%
Cholesterol 0.1mg1%
Sodium 617.2mg26%
Total Carbohydrate 80.1g27%
Dietary Fiber 10.1g41%
Sugars 18.8g
Protein 10.1g21%

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

Note

**Storage:** Keep the pie covered in the refrigerator. It will keep for up to 3-4 days.

**Ingredient Note:** The original text mentions "Egg beaters 99% egg substitute" in the directions but lists "3 Egg whites" in the fragmented ingredient list. Use either 1/2 cup egg substitute or 3 fresh egg whites for the filling step. For the meringue, use fresh egg whites for best stability.

**Yogurt Draining:** If you do not have time to drain the yogurt overnight, you can use Greek yogurt which is already thicker, though draining regular yogurt yields a denser, richer filling texture.

**Crust Variation:** If you prefer a sweeter crust, you can add 1-2 tablespoons of sugar to the graham cracker crumbs before adding the oil.

Keywords: lemon, pie, lowfat, yogurt, meringue, graham cracker, dessert, tangy, light, refreshing, homemade, easy, summer, potluck, healthy, citrus, no-bake filling, egg whites, cornstarch, honey

Read it online: https://www.chefs-mate.com/recipe/lemon-icebox-pie-lowfat-version/