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Lemon Cream Pie

Prep time 30 mins
Chill time 4 hrs
Yield 8 servings (serving size: 1 slice)
Cooling the filling in a saucepan set in ice water keeps prep time to half an hour.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection