Lemon Cream Pie(8 Servings)
A tangy and creamy lemon pie featuring a crunchy graham cracker crust and fluffy whipped topping, perfect for light desserts and citrus lovers alike.
Ingredients
- 1 cup low fat cinnamon crisp graham cracker crumbs ⓘ
- 1/4 cup reduced-calorie stick margarine ⓘ
- 3/4 cup sugar ⓘ
- 7 tbsp cornstarch ⓘ
- 1/8 tsp salt
- 1 cup water
- 2/3 cup low fat buttermilk ⓘ
- 1/2 cup egg substitute ⓘ
- 2 tsp grated lemon rind ⓘ
- 1/2 cup fresh lemon juice ⓘ
- 2 1/2 cups reduced calorie Cool Whip topping
- Lemon zest ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted margarine.
- Press mixture into the bottom and sides of a 9-inch pie plate.
- Bake for 8 minutes or until golden, then let cool completely on a wire rack.
- In a saucepan, combine sugar, cornstarch, and salt.
- Gradually stir in water and low-fat buttermilk.
- Bring to a boil and cook for 1 minute, stirring constantly until thickened.
- Gradually stir about 1/4 of the hot mixture into the egg substitute, then add back to the saucepan, stirring constantly.
- Remove from heat and stir in 2 teaspoons grated lemon rind and lemon juice.
- Spoon the lemon mixture into the cooled crust.
- Cover the surface of the pie with plastic wrap and chill.
- Just before serving, spread whipped topping over the filling.
- Garnish with lemon zest, lemon rind curls, lemon slices, and mint sprigs if desired.
Tips & Substitutions
For a gluten-free version, use gluten-free graham cracker crumbs. If you prefer a richer flavor, consider using regular margarine instead of reduced-calorie. You can also substitute the egg substitute with 2 large eggs if you're not concerned about calories. To enhance the lemon flavor, add a bit more lemon juice or zest to the filling.
Serving Suggestions
This lemon cream pie is perfect for warm weather gatherings and pairs beautifully with fresh berries or a light salad. Consider serving it alongside a scoop of vanilla ice cream for an indulgent treat. For a beautiful presentation, garnish with lemon zest, mint sprigs, or even a drizzle of raspberry sauce.
Storage & Reheating
Store any leftover lemon cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. Avoid freezing, as the texture of the filling and crust may change upon thawing. Serve chilled for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cream Pie(8 Servings) contains roughly 214 calories, with 4g protein, 18g carbohydrates, and 15g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just make sure to keep it covered in the refrigerator until you're ready to serve. This allows the flavors to meld beautifully, making it taste even better the next day.
What can I use instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a bit of sugar and vanilla extract until soft peaks form. This will give you a fresh and creamy topping that complements the lemon filling perfectly.
How do I know when the filling is thick enough?
The filling should be thick enough to coat the back of a spoon. When it reaches a boil, continue stirring for about a minute until it thickens. If you're unsure, you can always do a simple taste test to check for the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).