Lemon Cream Pie- Delicious & Guilt Free! by D.M.

Lemon Cream Pie – A summertime treat that’s both delicious and guilt free!

If you’re looking for a healthier version of this summertime classic, look no further! This recipe is sure to please. It calls for nonfat buttermilk, reduced-calorie margarine, egg substitute, reduced-calorie whipped topping, and low-fat graham crackers.

Time: Prep  11 minutes;  Cook  16 minutes;  Chill 2 hours

1 cup low-fat cinnamon graham cracker crumbs (about 7 crackers)

¼ cup reduced-calorie margarine, melted

¾ cup sugar

¼ cup plus 3 tablespoons cornstarch

1/8 teaspoon salt

1 cup water

2/3 cup nonfat buttermilk

½ cup fat-free egg substitute

2 teaspoons grated lemon rind

½ cup fresh lemon juice

2 ½ cups frozen reduced-calorie whipped topping, thawed

Lemon zest (optional)

Lemon rind curls (optional)

Fresh mint sprigs (optional)


  1. Combine cracker crumbs and margarine; stir well. Press into bottom and up sides of a 9-inch pie plate. Bake at 350˚ for 8 to 10 minutes or until golden. Remove from oven; let cool on a wire rack.
  2. Combine sugar, cornstarch, and salt in a saucepan; gradually stir in water and buttermilk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute.
  3. Gradually stir about one-fourth of hot mixture into egg substitute; add egg substitute mixture to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in 2 teaspoons lemon rind and lemon juice.
  4. Spoon lemon mixture into prepared crust. Cover; chill at least 2 hours. Spread whipped topping over filing just before serving. If desired, garnish with lemon zest, lemon rind curls, and fresh mint sprigs.  Yield: 8 servings.

Per serving:

Calories  251

Carbohydrates   46.4g

Protein  4.1g

Fat  7.2g

Fiber  0.6g

Cholesterol  1mg

Sodium  175mg

Calcium  47mg


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