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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue. Ingredients:
1 reduced fat graham cracker crust |
1 (4 1/3 ounce) box lemon pudding mix (recommended ( jell-o cook and serve) |
4 egg yolks |
1/4 cup sugar |
3 cups lemonade |
2 teaspoons lemon zest, finely grated |
fresh berries, and |
whipped topping, for serving |
Directions:
1. Whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved.
2. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes).
3. Let cool 5 minutes, stirring occasionally.
4. Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
5. Serve with fresh berries and whipped topping.
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