Lemon zest is the grated rind of the lemon. Gather the zest before you squeeze the lemon for the juice. Use a zester to scrape off the yellow skin. Do not zest the bitter white underskin.
INGREDIENTS | YIELDS 12 servings
- zest and juice of 2 lemons
- ½ cup Egg Beaters
- ½ cup sugar
- 4 pasteurized egg whites
- 4 cups light Cool Whip
- 5½ ounces vanilla wafer cookies
Squeeze the lemons to get ½ cup of juice.
In a double boiler, cook the Egg Beaters, sugar, and lemon juice over simmering water until it gets thick.
Remove from heat and stir in the lemon zest.
Pour entire mixture into a medium bowl and stick in refrigerator until it is cold.
Whip the egg whites to form stiff peaks.
Mix about ⅓ of the egg whites into the cold lemon mixture.
Fold in the rest of the whites and the Cool Whip topping until it is all well blended.
Crush the vanilla wafers in a freezer bag.
Line 2 pie tins with vanilla wafer crumbs, saving some to sprinkle over the tops of the pies.
Fill the pie tins with the lemon mixture. Sprinkle the remaining crumbs over the tops. Place the pies in the freezer until firm.
Remove from the freezer about 10 minutes before you plan to serve to slightly thaw and make it easier to slice.
- Calories: 155
- Fat: 5 grams
- Protein: 3 grams
- Carbohydrates: 24 grams
- Cholesterol: 7 milligrams