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The highlight of this lighter pie is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue. So help yourself to a slice of heaven -- or even a generous wedge.

Source: Martha Stewart Living, January 2006



Cook's Notes

Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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How would you rate this recipe?
  • Til
    13 JAN, 2011
    What is the receipe for 'lighter piecrust'? Did I miss it? Til
  • 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. Loretta

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