Creamy Lemon Pie

(from ajcdkc’s recipe box)

For less healthy version make a traditional graham cracker crust.

Can be baked and frozen for up to 2 weeks. Simply defrost and serve chilled.

Source: ww.com

Prep time: 15 minutes
Cook time: 20 minutes
Serves 10 people

Categories: Dessert, Lemon

Ingredients

  • 6 whole graham crackers, reduced fat
  • 3 T butter
  • 1 can fat free sweetened condensed milk
  • 2 eggs
  • 1/2 c. fresh lemon juice
  • 1 T. lemon zest

Directions

  1. Heat oven to 350.

  2. Grind graham crackers into crumbs and place in small bowl.

  3. Melt butter and pour over graham cracker crumbs, mixing with a fork until completely moistened.

  4. Press crumbs evenly onto bottom of a 9 inch pie pan.

  5. Pre-bake crust for 5 minutes while preparing the filling.

  6. In a medium bowl, combine condensed milk and eggs.

  7. Mix until smooth and then add lemon juice and zest.

  8. Pour into pre-baked crust.

  9. Bake for 15 minutes.

  10. Cool completely and serve chilled.

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