Lemon Cream Pie

Oxmoor House
Cooling the filling in a saucepan set in ice water keeps prep time to half an hour.
8 servings (serving size: 1 slice)


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2/3 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 cups 1% low-fat milk
1 large egg, beaten
1 tablespoon butter or stick margarine, softened
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen fat-free whipped topping, thawed


Prep: 30 Minutes
Chill: 4 Hours

Combine first 3 ingredients in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes. Remove from heat. Gradually stir about 1/4 of hot milk mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in butter, lemon rind, and lemon juice.

Set saucepan in a bowl of ice water. Cool completely (about 5 minutes), stirring often. Pour mixture into crust. Cover and chill 4 hours. Spread whipped topping over pie before serving.

Created date

March 2010

Nutritional Information

Calories 250
Fat 6.2 g
Satfat 2.0 g
Protein 4.1 g
Carbohydrate 42.8 g
Cholesterol 34 mg
Iron 0.5 mg
Sodium 185 mg
Caloriesfromfat 22 %
Fiber 0.2 g
Calcium 73 mg