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Easy as Pie: Guilt-Free Pie Recipes

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Citrus Meringue Pie

The secret to this elegant meringue pie from Jessica Goryl of BLT Steak Los Angeles is what's hiding underneath the snowy peaks -- a canary yellow curd that, when discovered, is as pleasing to the eye as it is to the palate. If you've never made a curd before, or a meringue for that matter, this is a great beginner's recipe replete with three kinds of citrus. You'll be amazed at how sophisticated you'll feel both creating and serving such an impressive treat. Did we mention the healthier whole wheat crust and the absence of any butter throughout?

Makes 12 servings


Whole Wheat Piecrust
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon cold fat-free milk
1/2 cup canola oil
1 tablespoon honey

Citrus Curd
3/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
3 whole eggs
3 egg whites
Zest of 1/2 each: lemon, orange, lime
Pinch of salt

4 egg whites
Pinch of cream of tartar
2 tablespoons sugar
1/2 teaspoon vanilla extract


To make the crust: Preheat oven to 375 degrees F. Mix flour and salt in an electric mixer on low speed. Add the rest of the ingredients and keep mixing until everything comes together; about 2 minutes. Lightly spray a 9-inch pie pan with cooking spray, and using your fingers, press the dough into a shell evenly around the pan. Chill in the refrigerator 1/2 hour, and bake for 10 to 12 minutes, until golden brown. Allow to cool to room temperature.

To make the filling: In a heat-safe bowl, whisk the juices, sugar, and whole eggs and egg whites until the sugar has completely dissolved, about 2 minutes.

Place this bowl over a pot of boiling water and whisk constantly until very thick, about 9 minutes. Use caution to not let the mixture bubble up, leading to scrambled eggs. Remove from heat and cool for about 10 minutes. Strain and fold in the zests and salt. Pour over prepared crust.

To make the meringue: Set oven to 400 degrees F. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spoon onto citrus filling, making sure to spread to the edges. Bake 6 to 8 minutes or until meringue is light brown. Remove from the oven and let cool for about 10 minutes. Place the pie in the refrigerator until the moment of serving it.

Nutrition info: 227 calories, 6g protein, 29g carbohydrate, 11g fat(1g saturated fat), 2g fiber, 160mg sodium

Originally published on, November 2009.


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bjkgiameo wrote:

Please Fitness must remake the recipe for the pie crust. It is impossible to make it one inch thick, with this amount of dough. Horrible that you don't listen to these comments. Please try to make it yourself before inflicting it on others.

4/21/2013 11:42:30 AM Report Abuse
bjkgiameo wrote:

I made this sweet potato pie. It's pretty good. The biggest problem is that the ingredients for the crust claims it will make enough to fill the pie plate, with an excess amount to trim. It doesn't even come close.

1/31/2013 01:29:34 PM Report Abuse
sjcanuet wrote:

I wanted to see the sweet potato pie recipe, but it took me to blueberry pie.

12/1/2012 10:33:04 PM Report Abuse
a3984502 wrote:

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2/2/2012 02:28:48 AM Report Abuse
kelliborden wrote:

Shame on Fitness Magazine for calling these recipes "guilt free". The chocolate mint pie is 16 WW points per piece!

1/31/2012 09:08:23 AM Report Abuse

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