Tangy lemon custard pie with fruit
A light custard and soft crust make this pie an easy dessert to share with friends.
144 cal
Serves 10
Prep time
0h 25m
Cook time
2h 25m
Total time
2h 50m
Ingredients
Directions
-
Step 1
Preheat oven to 350°F (180°C). -
Step 2
In bowl combine cracker crumbs, wheat germ, wheat bran and walnuts. In a small bowl whisk together egg whites and margarine. Pour over crumb mixture and stir to coat well. Press mixture into 9-inch (23 cm) pie plate and bake in 350°F (180°C) oven for about 13 minutes or until set and firm. Let cool. -
Step 3
Meanwhile, in saucepan, whisk together eggs, egg whites, sugar, lemon rind and juice until well combined. Cook, whisking over medium-low heat for about 12 minutes or until thickened. Pour into fine mesh sieve over bowl and press through. Whisk in gelatin until combined. Whisk in yogurt and spread into cool crust. Refrigerate for at least 2 hours or until set and cold. -
Step 4
Serve with fruit.
Tips
-
Use frozen berries, thawed, in place of the fresh berries. You can make this pie up to two days ahead.
Nutritional information
Per serving (1 of 10)
- Calories
- 144
- Protein
- 6 g
- Sodium
- 100 mg
- Potassium
- 192 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Cholesterol
- 38 mg
- Carbohydrates
- 19 g
- Fibre
- 2.3 g
- Sugars
- 10 g
- Added sugars
- 4 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.
