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70 minutes
Prep: 10 minutes
Cook: 60 minutes
169 calories per serving view nutrition facts
8 servings
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| 3 | large | eggs | separated |
| 1/8 | teaspoon | cream of tartar | |
| 3/4 | cup | sugar | |
| Filling | |||
| 1/2 | cup | sugar | |
| 1 | tablespoon | lemon zest | grated |
| 3 | tablespoons | lemon juice | |
| 1 | cup | whipped topping, prepared | |
Heat oven to 275 degrees.
Grease 9-inch pie pan. In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy.
Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
Spread over bottom and sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan.
Bake for 60 minutes.
Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream.
Cook over low heat until thickened stirring constantly.
Cool. Fold into whipped cream.
Pour into meringue shell. Refrigerate overnight.
If desired, garnish with thin lemon slices or grated lemon peel.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 33mg | 1% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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