"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Low-Fat Lemon Pie Recipe

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This recipe for Creamy Low-Fat Lemon Pie, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
6 whole reduced-fat cinnamon graham crackers, 2 T. butter, 11 ounces fat-free sweetened condensed milk, 2 large eggs, 1/2 c. fresh lemon juice, 1 T. lemon zest

Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Grind graham crackers in a food processor until fine or place in a plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
3. Melt butter 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. Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
5. Bake pie for 15 minutes. Cool completely. For best flavor, serve chilled.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Can be frozen for 2 weeks before serving

 

 

 

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