Ingredients
1 pkg 3 1/2 oz, instant lemon pudding mix
1 1/2 C FF skim milk
2 tsp lemon zest
2 T fresh lemon juice
6 oz RF graham cracker piecrust
3 large egg white(s)
1/4 tsp cream of tartar
1/8 tsp table salt
1/3 C sugar
1 tsp vanilla extract
Preheat oven to 350ºF.
Prepare pudding according to package directions for pie filling using fat-free milk and adding the lemon zest and juice. Spoon filling into piecrust. Cover and refrigerate.
In a large bowl, beat whites with an electric mixer until frothy. Beat in cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until the mixture holds stiff, shiny peaks; add in vanilla. Spread meringue over lemon filling, covering to edges.
Bake until lightly browned, about 15 minutes. Cool completely before slicing, about 2 hours.
