Best 2 No Sugar Added Fat Free No Crust Lemon Meringue Tart Recipes
Calling all lemon dessert fans! Get ready to indulge in a delightful and guilt-free treat with our collection of no-sugar-added, fat-free, and no-crust lemon meringue tarts. These recipes offer a refreshing twist on a classic dessert, allowing you to enjoy the tangy goodness of lemon without compromising on your health goals. Discover a variety of options, including a low-carb version made with a coconut flour crust and a gluten-free version that uses almond flour. Each recipe is meticulously crafted to deliver the perfect balance of tart and sweet flavors, with a luscious lemon filling and a fluffy, meringue topping. Whether you're following a specific diet or simply seeking a healthier dessert option, these no-sugar-added, fat-free, and no-crust lemon meringue tarts are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
- Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
- Cook and stir over low heat 1 minute. Remove from heat.
- Stir in butter until melted.
- Stir in food coloring, if desired.
- Pour mixture into baked pie shell.
- For Meringue:.
- beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
- Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
- Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
- Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack.
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- For a smoother curd, strain the lemon juice before adding it to the egg yolks.
- To prevent the curd from curdling, cook it over low heat and stir constantly.
- If the curd does curdle, remove it from the heat and whisk in a little bit of cold milk or cream.
- For a taller meringue, beat the egg whites until they are stiff peaks.
- To prevent the meringue from weeping, add a pinch of salt or cream of tartar.
- For a golden brown meringue, torch it with a kitchen torch or broil it in the oven for a few minutes.
Conclusion:
This No-Sugar-Added, Fat-Free, No-Crust Lemon Meringue Tart is a delicious and healthy dessert that is perfect for any occasion. The tart filling is creamy and tangy, while the meringue is light and fluffy. With its beautiful presentation, this tart is sure to impress your guests.
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