Zesty Lemon Meringue Pie

SERVES: 6

CHILL TIME: 3 Hr

COOK TIME: 10 Min

Pucker up, 'cause you're in for a treat your taste buds won't forget! This Zesty Lemon Meringue Pie may be lightened-up, but it still packs in a whole lot of lemon flavor.

What You'll Need

1 (9-inch) frozen ready-to-bake pie shell, thawed, baked and cooled
2 cups low-fat milk
1/4 cup cornstarch
3/4 cup sugar, divided
3 tablespoons lemon juice
Grated peel of 1 large lemon
1/4 cup low-fat lemon yogurt
2 egg whites

What to Do

In a medium-sized saucepan, combine milk, cornstarch, and 1/2 cup of sugar over medium heat, stirring constantly until thickened; remove from heat. Stir in lemon juice, lemon peel, and lemon yogurt; mix well. Pour into baked pie shell and refrigerate about 30 minutes.
Preheat oven to 425 degrees F.
In a medium-sized bowl, with an electric beater on medium speed, beat egg whites and the remaining 1/4 cup sugar until stiff peaks form. Spread over top of chilled pie filling, to edges of crust, and bake 4 to 5 minutes or until lightly browned on top. Chill at least 3 hours before serving.

Notes

Meringues work best on days that aren't too humid since humidity causes meringue to weep, making the crust soggy. So save this recipe for a cool, dry day.