Lemon Cream Pie

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Lemon Cream PieRecipe
Photo: John Autry; Styling: Cindy Barr
This lightened cream pie classic is sweet-tart perfection and a delicious lemon ending to any meal. You'll love the make-ahead convenience. Brush edges of crust with egg wash for nice browning.
8 servings (serving size: 1 slice)


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1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup sugar
1 tablespoon grated lemon rind, divided
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed


Hands-on: 25 Minutes
Total: 4 Hours

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.

2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.

Created date

April 2011

Nutritional Information

Calories 264
Fat 11.9 g
Satfat 5.9 g
Monofat 3.4 g
Polyfat 1.9 g
Protein 4.6 g
Carbohydrate 34.8 g
Fiber 0.1 g
Cholesterol 61 mg
Iron 0.3 mg
Sodium 296 mg
Calcium 72 mg