Low Fat Lemon Pie

This low-fat lemon pie hits all the bright, tangy notes of a classic lemon meringue without the heavy custard. The filling whips up from cold evaporated skim milk and prepared whipped topping into a mousse-like texture, then gets folded with lemon juice and barely-beaten yolks for that signature citrus punch.

Artificial sweetener stands in for most of the sugar, which makes this a sound option for anyone managing carbs without giving up dessert. A graham cracker crust holds it all together, and a glossy meringue topping browned for less than a minute under the broiler adds the finishing touch.

The long chill is what pulls it all together. Five hours in the fridge lets the lemon flavor settle into the cream and the meringue stay set without weeping. Skip the chill and the slices won’t hold their shape.

Pro Tips

• Use truly cold evaporated milk for the filling. It only whips properly when chilled hard. Stick the can in the fridge or briefly in the freezer first.
• Beat the egg whites with absolutely clean, dry beaters. Any trace of yolk or fat keeps them from forming peaks.
• Spread the meringue all the way to the crust edges. Sealed meringue won’t shrink under the broiler; gaps invite weeping.
• Watch the broiler like a hawk. 30 to 60 seconds is the entire window. Walk away and you’ll burn the top.

Variations

• Swap half the lemon juice for fresh lime juice for a bright key-lime variation.
• Use crushed gingersnaps in place of graham crackers for a spicier, more complex crust.
• Skip the meringue and top with extra whipped topping plus a scattering of fresh berries for a cleaner finish.