Lemon Cream Pie Recipe

Name: Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers); 1/4 cup butter, melted; 1 tablespoon plus 3/4 cup sugar, divided; 5 tablespoons cornstarch; 1/8 teaspoon salt; 1 cup water; 2/3 cup buttermilk; 1/2 cup egg substitute; 1/2 cup lemon juice; 2 teaspoons grated lemon peel; 2-1/2 cups reduced-fat whipped topping

Servings: persons

1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg substitute
1/2 cup lemon juice
2 teaspoons grated lemon peel
2-1/2 cups reduced-fat whipped topping

1
In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350u00b0 for 8-10 minutes or until golden brown. Cool on a wire rack.
2
In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust.
3
Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers), 1/4 cup butter, melted, 1 tablespoon plus 3/4 cup sugar, divided, 5 tablespoons cornstarch, and more.

Yes, Lemon Cream 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.

Lemon Cream Pie

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