Lemon Cream Pie

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.

Yield: 8 servings (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 11.9g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.6g
  • Carbohydrate: 34.8g
  • Fiber: 0.1g
  • Cholesterol: 61mg
  • Iron: 0.3mg
  • Sodium: 296mg
  • Calcium: 72mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Cream Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy