How To Make Lemon Meringue Pie

Light and fluffy as it might seem, the traditional lemon meringue pie packs up to 30g added sugar (that’s nearly 8 teaspoons and more than 60% of the daily recommended limit) into one small slice.

To retain the lemony tang and lush mouthfeel with less added sugar and sat fat, we reserve most of the sugar for where it makes the biggest impact (the filling) and deploy a billowy, lightly sweetened meringue to seal the deal. The filling maintains its signature silky sheen even after reducing butter by 75% and using a mix of whole eggs and egg whites (instead of yolks alone), which shave off a total of 20g sat fat from the recipe. With satisfying layers of smooth curd and marshmallowy meringue nestled inside a tender, whole-grain crust, our puckery pie is perfection.