Lemon Pie

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

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Total: 4 Hours, 27 Minutes

Nutritional 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

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.

Note:

July 2010
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