Wango Tango Lemon Pie

Tangy lemon custard pie with fruit

Makes 10 servings
This tangy lemon flavoured pie is a perfect match to serve up with fresh fruit. A light custard and soft crust make this pie an easy dessert to share with friends.

Preparation Details

  • Preparation time: 25 minutes
  • Cook time: 20 to 25 minutes
  • Chill time: 2 hours

Ingredients

  • 175 mL (3/4 cup) graham cracker crumbs
  • 60 mL (1/4 cup) each wheat germ and natural wheat bran
  • 30 mL (2 tbsp) finely chopped walnuts or pecans
  • 1 egg white
  • 30 mL (2 tbsp) soft, non-hydrogenated margarine, melted
  • Filling:
  • 2 eggs
  • 2 egg whites
  • 60 mL (1/4 cup) granulated sugar
  • 15 mL (1 tbsp) finely grated lemon rind
  • 60 mL (1/4 cup) lemon juice
  • 1 envelope (7 g) unflavoured gelatin
  • 175 mL (3/4 cup) 1% or 2% MF natural vanilla yogurt
  • 625 mL (2 1/2 cups) fresh sliced strawberries or mixed berries

Directions

  1. 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 23 cm (9-inch) pie plate and bake in 180 C (350 F) oven for about 13 minutes or until set and firm. Let cool.
  2. 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.
  3. Serve with fruit.
  4. Tips: Use frozen berries, thawed for the fresh berries. You can make this pie up to two days ahead.

Nutritional Information per Serving

  • Serving: 1/10 of the pie
  • Calories: 144
  • Protein: 6 g
  • Total fat: 6 g
  • Saturated fat: 1 g
  • Cholesterol: 38 mg
  • Carbohydrates: 19 g
  • Fibre: 2.3 g
  • Sugars: 10 g
  • Sodium: 100 mg
  • Potassium: 192 mg

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Tangy lemon custard pie with fruit