Sunday, May 8, 2011

Creamy Lemon Pie

6 whole graham crackers (reduced fat if desired)
2 T butter
11 oz sweetened condensed milk (or fat-free if desired)
2 large eggs
1/2 cup fresh lemon juice
1 T lemon zest

Preheat oven to 350 deg.
Grind graham crackers in a food processor until fine crumbs form. Place crumbs in a small bowl.
Melt butter on stovetop or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs, mix until smooth. Add lemon juice and zest; stir until incorporated and pour into pie crust.
Bake pie for 15 minutes. Cool completely, and for best flavor, serve chilled.

4 weight watchers points per serving if reduced fat ingredients are used.

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