Creamy Lemon Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 196.7
- Total Fat: 4.2 g
- Cholesterol: 52.5 mg
- Sodium: 162.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 0.6 g
- Protein: 4.9 g
View full nutritional breakdown of Creamy Lemon Pie calories by ingredient
Introduction
This is a delicious dessert I originally got from WW. It is an easy all-occasion pie and no one will ever know it is low-fat! This is a delicious dessert I originally got from WW. It is an easy all-occasion pie and no one will ever know it is low-fat!Number of Servings: 10
Ingredients
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6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz. fat-free sweetened condensed milk
2 large eggs
1/2 cups fresh lemon juice
1 Tbsp lemon zest
Directions
Preheat oven to 350F.
Grind graham crackers in a food processor until fine crumbs form. (or place crackers in a resealable plastic bag and crush with a rolling pin) Place crumbs in a bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-in pie pan; place crust in refrigerator while preapring lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepated crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. 10 servings total.
NOTE: THis pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
Number of Servings: 10
Recipe submitted by SparkPeople user SCIENCEGAL.
Grind graham crackers in a food processor until fine crumbs form. (or place crackers in a resealable plastic bag and crush with a rolling pin) Place crumbs in a bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-in pie pan; place crust in refrigerator while preapring lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepated crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. 10 servings total.
NOTE: THis pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
Number of Servings: 10
Recipe submitted by SparkPeople user SCIENCEGAL.
Member Ratings For This Recipe
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BABYSMAMA12
