Something about the impending heat of summer brings out a craving for tart lemons. If you’re looking for something light and sweet that won’t blow your bathing suit dreams, try this tastefully trim and delicious Creamy Lemon Pie. It’s only four Weight Watcher’s points, if you’re counting, and well worth it with lots of lemony bang for your buck. Try it out! You’ll thank me later.
Creamy Lemon Pie
6 whole reduced-fat graham crackers
2 T butter
11 oz fat-free sweetened condensed milk
2 large eggs
½ c. fresh lemon juice (I used more because I am a lemon freak!)
1 T lemon zest
Begin by putting your graham crackers into the food processor ( used my blender) and pulsing until you have fine crumbs.
Place crumbs in a small bowl. Melt butter and pour over the graham cracker crumbs, mixing until all the crumbs are moistened. Press crumb mixture into a 9-inch pie plate and place it into the fridge until your ready for it.
In a medium bowl whisk together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and stir until everything is incorporated throughout. Pour this mixture into the pie crust.
This literally takes about ten minutes to do.
Now bake at 350 degrees for 15 minutes. Cool your pie completely and then chill through for best flavor.
Weight Watchers says you should get 10 slices….
This pie is best eaten slowly, savoring every lemony bite. YUM! I hope you enjoy this better-for-you confection. Serve it to your friends and they’ll never once complain about eating “diet” food.!!
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