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Lemon Pie Filling
Recipe adapted by: Susan Voisin
Here’s my favorite lemon pie recipe, adapted from The New Farm Vegetarian Cookbook. To make it truly fatfree, use one of the fatfree pie crusts in the archives. You can reduce the calorie content a lot by using stevia or an artificial sweetener for part (but not all) of the sugar.
1 1/2 cups sugar
1/2 cup + 1 Tbsp. cornstarch
1/4 tsp salt
1 1/4 cup water
1 cup fatfree soymilk
3/4 cup lemon juice
grated rind of 2 lemons (about 2 Tbsp.)
Combine sugar, cornstarch, and salt in saucepan. Stir in water and soymilk and bring to a boil over medium heat. Cook 3-4 minutes, stirring constantly. Remove from heat and slowly add the lemon juice and grated rind. Pour into a fatfree pie crust (or a graham cracker crust if you don’t need it to be completely fatfree). Chill.
8 servings: 195 calories per serving (without crust), 0 fat
November 20th, 2017 at 4:14 pm
How can I make it turn out less opaque & more transparent? I use homemade soymilk (& less water). I solved the faint yellow color by adding nearly 1/4 t of tumeric. My lemons must be stronger as I use less zest & juice & it still is, for me, still a little too lemony. Would be grateful for any tips! Thanks much & kind regards, Murray