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Lemon Pie

Total time 4 hrs, 27 mins
Yield Makes 8 servings
Don't be tempted to substitute bottled lemon juice—it doesn't compare to fresh.

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

Nutrition Information

  • calories 301
  • fat 4.3 g
  • satfat 0.7 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 7.7 g
  • carbohydrate 55.4 g
  • fiber 0.1 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 194 mg
  • calcium 142 mg

How to Make It

  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.