Frozen Lemon Lime Pie
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 174.2
- Total Fat: 6.1 g
- Cholesterol: 46.0 mg
- Sodium: 125.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.5 g
- Protein: 4.1 g
View full nutritional breakdown of Frozen Lemon Lime Pie calories by ingredient
Introduction
A cool, tart, refreshing dessert without much guilt. Original recipe from Japanese website Cookpad.com, contributed by member "Shock!"Adjusted with fat free condensed milk and light sour cream. A cool, tart, refreshing dessert without much guilt. Original recipe from Japanese website Cookpad.com, contributed by member "Shock!"
Adjusted with fat free condensed milk and light sour cream.
Number of Servings: 14
Ingredients
-
Fat free sweetened condensed milk 14 oz can, 14 oz
Sour Cream, reduced fat, .5 cup
Egg, fresh, 2 large
Lemon Peel zest, 1 tbsp
Lemon Juice, 30 mL
Lime Juice, 30 mL
Lime Peel zest, 3 tsp
Graham Crackers, plain, 10 large rectangular piece or 2 square
Butter, salted, 4 tbsp
Directions
Mix butter and crushed graham crackers for a pie crust bed in the baking dish. Bake at 350 for about 8 minutes.
After washing your lemons and limes (we like Environné Fruit & Vegetable Wash), zest the peels of one each and set aside. Add eggs to your mixer and beat well, then mix in the zest.
Juice the lemons and limes, strain off the pulp and seeds.
In a separate bowl, mix the juice, light sour cream and fat free condensed milk thoroughly.
Add the content of the two mixing bowls together and mix until well blended, pour into your graham cracker pie crust bed.
Bake at 350 for about 10 minutes. Allow to cool for about 1 hour and then put it in the freezer.
Serve frozen for a cool tart, refreshing dessert!
(Note: the amount of juice and zest you get from the lemons and limes may vary, adjust to satisfy your own need for extreme pucker!)
Number of Servings: 14
Recipe submitted by SparkPeople user NUKUAPUAA.
After washing your lemons and limes (we like Environné Fruit & Vegetable Wash), zest the peels of one each and set aside. Add eggs to your mixer and beat well, then mix in the zest.
Juice the lemons and limes, strain off the pulp and seeds.
In a separate bowl, mix the juice, light sour cream and fat free condensed milk thoroughly.
Add the content of the two mixing bowls together and mix until well blended, pour into your graham cracker pie crust bed.
Bake at 350 for about 10 minutes. Allow to cool for about 1 hour and then put it in the freezer.
Serve frozen for a cool tart, refreshing dessert!
(Note: the amount of juice and zest you get from the lemons and limes may vary, adjust to satisfy your own need for extreme pucker!)
Number of Servings: 14
Recipe submitted by SparkPeople user NUKUAPUAA.
