I never thought about lemon meringue pie! Yum. I just checked, and a lot of recipe call for egg yolks. But I found one that doesn't! I think I'd skip the phyllo dough and just make a LF pie crust, but otherwise it looks yummy. Check this out:
Lemon Meringue pie
CRUST:
4 sheets phyllo dough
LEMON FILLING:
1 1/2 cups water
6 Tbsp cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fat free substitute (it works well)
2 Tbsp grated lemon rind
MERINGUE:
6 egg whites
pinch of cream of tartar
2 Tbsp honey
CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. Press into
plate; fold overhanging edges toward center, crumpling to fit. Coat the top
with a misting of non-stick spray, repeat with rest of dough. Bake at 375
for 5-7 minutes, or until golden. Let cool on rack.
FILLING
In 2 qt saucepan, whisk together water and cornstarch until starch is dissolved.
Whisk in honey and lemon juice. Place over medium heat and cook, stirring
constantly, until mixture comes to a boil and runs clear. Remove from heat
and slowly whisk in egg substitute. Return to heat, and cook, stirring, until
thickened. Add lemon rind. Set aside to cool to room temp.
MERINGUE
Place egg whites in a large bowl; beat until foamy. Add cream of tartar; continue beating until soft peaks form. Drizzle in honey and beat until stiff but not dry.
Spread meringue over pie so that it covers the filling and touches crust on all sides. Make small swirls on merigue with back of spoon. Broil about 6 inches from heat until lightly browned; don't let it burn. Serve at room temperature.
From February 1993 Prevention Magazine
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Here's a safe recipe!
