Lemon pie
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 10 • Difficulty: Easy
Rich and creamy, you'll never guess that this pie is light. Make two — serve one and freeze the other for up to two weeks.
Ingredients
Reduced-fat cinnamon graham crackers
6 whole
Salted butter
2 Tbsp
Fat free sweetened condensed milk
11 oz
Egg
2 large egg(s)
Fresh lemon juice
½ cup(s)
Lemon zest
1 Tbsp
Instructions
1
Preheat oven to 350ºF.
2
Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
3
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
4
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
5
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
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