Creamy Lemon Pie – a delicious recipe with crackers, butter, condensed milk, eggs, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin.
3
Place crumbs in a small bowl.
4
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened.
5
Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
6
Place condensed milk and eggs into a bowl and mix until smooth.
7
Add lemon juice and zest and stir until incorporated.
8
Pour milk mixture into prepared crust.
9
Bake pie for 15 minutes.
10
Cool completely, and freeze for up to two weeks before serving.
11
For best flavor, serve chilled.
550
kcal
Calories
15
g
Fat
129
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 low-fat cinnamon graham crackers, finely crushed, 2 tablespoons butter, 11 ounces fat-free sweetened condensed milk, 2 large eggs, and more.
Yes, Creamy Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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