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Lemon Pie

Lemon Pie

So simple, yet divine, a cross between a cheesecake and pie. Serve with fresh berries. This recipe is from Holly Clegg's Too Hot in the Kitchen: Secrets to Sizzle at Any Age cookbook.

Ingredients

  • 1 (8-ounce) package reduced-fat cream cheese
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon rind
  • 1 (9-inch) prepared graham cracker crust

Preparation

  • In mixing bowl, mix together cream cheese, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in lemon rind.
  • Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Makes 8-10 servings

Nutritional Analysis (per serving)

  • 261 Calories (34% calories from fat)
  • 10 grams fat
  • 4 grams saturated fat
  • 19 milligrams cholesterol
  • 213 milligrams sodium
  • 37 grams carbohydrate
  • 0 grams dietary fiber
  • 29 grams sugars
  • 6 grams protein
  • Dietary Exchanges: 2 1/2 other carbohydrate, 1 very lean meat, 1 1/2 fat

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