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Lighter Lemon Meringue Pie

  • Servings: 8
  • Yield:
Lighter Lemon Meringue Pie

Source: Martha Stewart Living, January 2006


  • Lighter Piecrust
  • 1/4 cup all-purpose flour, plus more for work surface
  • 1 1/3 cups plus 1/2 cup sugar
  • 1/4 cup cornstarch
  • Coarse salt
  • 1 tablespoon finely grated lemon zest, plus 3/4 cup fresh lemon juice
  • 1 teaspoon grated peeled fresh ginger
  • 2 large egg yolks, plus 4 large egg whites
  • Pinch of cream of tartar


  1. Preheat oven to 375 degrees. Place a 9-by-1 1/2-inch flan ring or the ring of a springform pan on a baking sheet lined with parchment paper; set aside.

  2. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into a 10 1/2-inch round, and fit into ring, pressing up sides. Refrigerate until firm, about 30 minutes. Trim sides of dough to 1 inch. Line with parchment paper. Fill with pie weights or dried beans. Bake shell until dry and beginning to brown around edges, 25 to 30 minutes. Remove parchment and weights; continue baking until pale golden brown and cooked through, about 5 minutes more. Transfer to a wire rack, and let cool completely.

  3. Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4 teaspoon salt into a medium saucepan; whisk in 1 3/4 cups water. Bring to a boil over high heat, whisking constantly. Cook, whisking, until thickened, about 3 minutes. Add 2 teaspoons zest, the lemon juice, and ginger; whisk to combine. Remove from heat, and add egg yolks. Return to heat, and cook, whisking, until bubbling in center, 2 to 3 minutes. Pour through a medium sieve into a medium bowl. Stir in remaining teaspoon zest. Let stand 20 minutes, stirring occasionally. Pour into cooled shell. Refrigerate until set, at least 2 hours or overnight.

  4. Stir together remaining 1/2 cup sugar, the egg whites, and a pinch of salt in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 3 minutes.

  5. Heap meringue on top of chilled filling, leaving a 1-inch border. Place under broiler or use a kitchen torch to brown. Serve immediately.

Reviews (16)

  • Til 13 Jan, 2011

    What is the receipe for 'lighter piecrust'? Did I miss it?

  • Pansy44 6 Jan, 2011

    I only want to read like/why, not like/why. Forget the calorie count, not everyone wants this.

  • groovygourmet 3 Jun, 2009

    ladies, please stick to the point of this section. It is to review the recipe, not waste space discussing calorie counts. I have to sift through two pages just to see if someone liked this recipe!

  • nanopia 28 Apr, 2008

    I have to agree with coloromebeth, desserts were never intended to be daily let alone weekly. If its still a worry or issue, then the better answer is no.

  • colormebeth 9 Apr, 2008

    If nutritional content is that important to you, Lemon Meringue Pie is probably not something you need to be making. It's a treat, folks. For special occasions or special cravings, not for everyday consumption. Once in a while. A day off the diet isn't going to kill most folks. Lighten up already!

  • grammababy 23 Feb, 2008

    Some foods are made to be sinful ... we need to learn portion control. But am getting to the point where I only purchase magazines (as Cooking Light) that include nutritional info ... noticed Souther Living has added a bit but not enough ... and they put it in small, light, hard to read type. Grammababy

  • mrsdd 23 Feb, 2008

    Thank you for making all these wonderful recipes available. As a type 1 diabetic it would be very helpful to have the nutritional information, especially the carbohydrates, fibre and fat content so that I could better figure out the amount of insulin required for a single portion of any given dish not necessarily this recipe in particular. I'm sure thiis info would be very helpful to others with special food requirements/limitations as well. Thanks again for providing us with these delicious food ideas.

  • amylou6179 22 Feb, 2008

    I whole-heartedly agree that the nutritional information would be very helpful. That is why I use so many recipes from Cooking Light magazine and their website. They have all of the nutritional information listed for every recipe.

  • Birbante 22 Feb, 2008

    Loretta if your oven has a max temperature of 240n n n n it's probably in celcius the temperature in the recipe is in farenheit. 375n n n n F is about 190n n n n C

  • lorettapang 22 Feb, 2008

    Thanks for the recipes, I like it. The problem is that the highest temp at my small oven is 240 degree only. Can anyone help me on this question? Much appreciated.


  • HelenM_Stewart 21 Feb, 2008

    Thank you for including "lighter" recipes... it is very appreciated. To reinforce what was said in comment #3, your wonderful nutritional info in Food Magazine would be extremely helpful in all of your recipes... light or not. For those of us on Weight Watchers, calories, fat and fiber are what we use to calculate... however, protein etc. is also appreciated. Thanks so much for considering this request and thanks again. Helen Stewart, Nova Scotia.

  • PALACIOS 21 Feb, 2008


  • Diploqueen 21 Feb, 2008

    Without knowing at least the calorie count and fat content, I'm not certain it's worth trying. Please give us the nutritional value.

  • elsiefae 21 Feb, 2008

    Before I would bother with this recipe I would like to know the nutritional information. I now rarely try any new recipe without nutritional info. Please add this to all recipes.

  • tinarina60 21 Feb, 2008

    What's the point of doing all these "lighter" recipes without the nutritional info? Not very helpful.

  • jknocking 7 Jan, 2008

    For an easier and possibly lighter alternative: Skip the crust. Instead crumble Fat Free Nilla wafers or short bread cookies in the bottom of 6 oz. ramekins (2 cookies per ramekin if cookies are smaller, 1 cookie if larger). Divide the lemon filling between the ramekins. Top with meringue.

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