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Lemon Pie

Lemon Pie

Don't be tempted to substitute bottled lemon juice—it doesn't compare to fresh.

Southern Living JULY 2010

  • Yield: Makes 8 servings
  • Total:4 Hours, 27 Minutes

Ingredients

  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 3/4 cup egg substitute
  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 (6-oz.) reduced-fat ready-made graham cracker crust
  • 1 (8-oz.) container fat-free frozen whipped topping, thawed
  • Garnish: lemon peel strips

Preparation

1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.

2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).

3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.7g
  • Carbohydrate: 55.4g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 194mg
  • Calcium: 142mg
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