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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't be tempted to substitute bottled lemon juice—it doesn't compare to fresh. Ingredients:
1 (14-oz.) can fat-free sweetened condensed milk |
3/4 cup egg substitute |
1/2 cup fresh lemon juice |
2 teaspoons lemon zest |
1 (6-oz.) reduced-fat ready-made graham cracker crust |
1 (8-oz.) container fat-free frozen whipped topping, thawed |
garnish: lemon peel strips |
Directions:
1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.
2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).
3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.
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