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Slices of light lemon pie stacked on a plate with creamy lemon filling, graham cracker crust, and fresh lemon zest sprinkled on top.

30 Minute Light Lemon Pie

Nesting Lane
30 Minute Light Lemon Pie is a quick lemon dessert recipe with a graham cracker crust and creamy citrus filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

Food Processor
Pie Dish
Medium Bowl
Small Bowl
Forks

Ingredients
 

  • 6 whole reduced-fat cinnamon graham crackers
  • 2 tablespoon salted butter
  • 11 ounces fat free sweetened condensed milk
  • 2 large eggs
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat the oven to 350ºF.
  • Add the graham crackers to a food processor.
  • Process the graham crackers until fine crumbs form.
  • Add the graham cracker crumbs to a small bowl.
  • Melt the butter on the stovetop or in the microwave. Pour the melted butter over the graham cracker crumbs.
  • Using a fork, mix until the crumbs are evenly moistened.
  • Press the crumb mixture evenly into the bottom of a 9-inch pie dish.
  • Place the crust in the refrigerator while you make the filling.
  • In a medium bowl, add the sweetened condensed milk and eggs. Mix until smooth.
  • Add the lemon juice and lemon zest. Add the lemon juice and lemon zest.
  • Pour the lemon filling into the prepared crust.
  • Bake for 15 minutes.
  • Let the pie cool.
  • Chill before serving for the best texture.

Notes

6 WW Smart Points

Tips and Tricks

Chill before slicing - Let the pie chill long enough before serving. This helps the filling set and makes cleaner slices.
Use fresh lemons - Fresh lemon juice and zest give the pie a better citrus taste than bottled juice alone.
Press the crust firmly - Use the bottom of a measuring cup to press the crumbs into the pie dish. This helps the crust hold together when sliced.
Let the pie cool before chilling - Let the pie cool at room temperature before placing it in the refrigerator. This helps prevent extra moisture on top.

Storing

Store in the Refrigerator - Cover the pie and store it in the refrigerator for up to 4 days.
Freeze - Wrap the cooled pie tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Serve Chilled - This pie is best served cold, so keep it refrigerated until ready to slice.

Nutrition

Calories: 123kcalCarbohydrates: 21gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 43mgSodium: 78mgPotassium: 28mgFiber: 0.1gSugar: 20gVitamin A: 201IUVitamin C: 5mgCalcium: 122mgIron: 0.2mg
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