1 9" frozen pie shell (baked)
2 cups low-fat milk
1/4 cup cornstarch
3/4 cup sugar, divided
3 tbl. lemon juice
grated zest from 1 lemon
1/4 cup low-fat lemon yogurt
2 egg whites
Prepare the pie shell.
In a saucepan, combine milk, cornstarch and 1/2 cup sugar; stirring until
thickened. Remove from the heat. Add lemon juice, zest and yogurt.
Pour into baked pie shell. Refrigerate for 30 minutes.
Preheat over to 425 degrees. Beat egg whites and 1/4 cup sugar until
stiff peaks form. Spread over chilled pie, cover to the edges. Bake for
5 minutes or until lightly browned. Chill for at least 3 hours before
serving.
2 cups low-fat milk
1/4 cup cornstarch
3/4 cup sugar, divided
3 tbl. lemon juice
grated zest from 1 lemon
1/4 cup low-fat lemon yogurt
2 egg whites
Prepare the pie shell.
In a saucepan, combine milk, cornstarch and 1/2 cup sugar; stirring until
thickened. Remove from the heat. Add lemon juice, zest and yogurt.
Pour into baked pie shell. Refrigerate for 30 minutes.
Preheat over to 425 degrees. Beat egg whites and 1/4 cup sugar until
stiff peaks form. Spread over chilled pie, cover to the edges. Bake for
5 minutes or until lightly browned. Chill for at least 3 hours before
serving.
