FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FAT FREE LEMON PIE
Make and share this Fat Free Lemon Pie recipe from Food.com.
Provided by Jeff Hixson
Categories Pie
Time 24m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook all ingredients in double boiler until thickened.
- Pour into pie shell.
- Top with meringue which has been beaten stiff.
- Bake 450F for 15 minutes or until golden brown.
NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART
In my quest for a healthy and diabetic-friendly dessert and given that I love Lemon Meringue Pie, I came up with this recipe that I modified from several recipes I found on the web using Splenda sugar substitute and Egg-Beaters to cut out the sugar and fat.. This doesn't take the place of a homemade Lemon Meringue Pie by any means, but it is a great guilt-free dessert when you're dieting or diabetic!
Provided by Eric in LB
Categories Pie
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Filling:.
- Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
- Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
- Meringue:.
- Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 82.3, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 4.4
EASY LEMON PIE
I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
ALMOST SUGAR-FREE/FAT-FREE LEMON ICE BOX PIE
Make and share this Almost Sugar-Free/Fat-Free Lemon Ice Box Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
- In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
- In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
- Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
- Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
- Pour into the graham cracker crust and return to refrigerator until completely set.
Nutrition Facts : Calories 278.1, Fat 11.3, SaturatedFat 6.1, Cholesterol 69.4, Sodium 368.2, Carbohydrate 36.4, Fiber 0.4, Sugar 9.2, Protein 9.2
More about "fat free lemon pie recipes"
BEST NO BAKE LEMON PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 2Calories 181 per servingCategory Dessert
- Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until fluffy whipped cream forms. Chill until ready to use.
- Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into cooled crust.
- Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.
LOW FAT LEMON MERINGUE PIE RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 25 minsCalories 231 per serving
- Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form.
- Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together.
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