Hungry Girl offers a recipe for low-fat lemon meringue pie. This pie has 449 calories and 16 grams of fat per slice. To make this recipe, first set the oven to 350 F to preheat, and coat a 9-inch pie pan using a nonstick spray.
For the crust, crumble 1 cup bran cereal and 2 sheets of low-fat honey graham crackers. Mix the crumbs with 3 tablespoons Splenda in a medium bowl. Melt 1/4 cup light whipped butter with 2 tablespoons water in the microwave. Combine the wet and dry ingredients, and press the mixture into the pan to form the crust. Bake the crust until it hardens, approximately 10 minutes. Reduce the oven temperature to 325 F, and allow the crust to cool.
To make the filling, stir together 1/2 cup Splenda, 1/2 cup granulated white sugar, 1/2 cup cornstarch, 1/8 teaspoon salt and 1/2 cup freshly squeezed lemon juice in a saucepan. Pour in 1 1/2 cups water, and stir until the dry ingredients dissolve. Frequently stir the mixture over medium heat until it thickens, approximately 15 minutes.
Combine 1/2 cup of the filling mixture with 1/3 cup fat-free liquid egg substitute by adding a spoonful of filling at a time to the egg substitute and whisking. Add the blended mixture back to the rest of the filling, and cook over low heat for one to two minutes. Pour the mixture into the pie crust.
For the meringue, whisk 1/2 cup liquid egg whites and 1/8 teaspoon of cream of tartar into soft peaks. Add 1/4 cup Splenda, 1/4 cup granulated white sugar and 1/4 teaspoon vanilla extract, and whip into stiff peaks.
Top the pie with the meringue, and bake the pie until the topping is golden brown, approximately 10 to 12 minutes.