LIGHT LEMON PIE
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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.
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.
SIMPLE LEMON PIE
"Lemon Meringue Pie is one of my favorites, and this yummy, sweet-tart version is so good that no one will suspect that it's light. Plus, a slice is the perfect choice for the diabetic in your family.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
SIMPLE "LIGHT" LEMON PIE
Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. Found this lite version in "Taste of Home" magazine and anxious to try it for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello.
Provided by Bonnie G 2
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In small saucepan, combine pudding mix and gelatine.
- Add water and lemon juice.
- Stir until smooth.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; cool clightly.
- Pour into crust.
- Cover and refrigerate for 3 hours or until set.
- Spread with whipped topping.
Nutrition Facts : Calories 70.4, Fat 1.9, SaturatedFat 1.6, Cholesterol 0.3, Sodium 29.1, Carbohydrate 7.6, Sugar 3.6, Protein 6.3
EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
LIGHT LEMON PIE
DH loves lemon icebox pie and being a diabetic enjoying that pie can be a challenge. This is an adaption of a Taste of Home recipe that I found. This is like having lemon mousse in a crust. Please note that the cooking time is the time need to chill the pie before serving.
Provided by PaulaG
Categories Pie
Time 4h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.
- Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.
- In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.
- Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.
- In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.
- Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.
- To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.
- Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.
Nutrition Facts : Calories 143, Fat 6.2, SaturatedFat 1.2, Cholesterol 2.3, Sodium 317.1, Carbohydrate 16.3, Fiber 0.8, Sugar 6.4, Protein 5.9
More about "simple light lemon pie recipes"
LIGHT & EASY LEMON PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5
EASY LEMON MERINGUE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
EASY LEMON PIE RECIPE EVER THAT YOU'LL LOVE - BEAUTY …
From beautycookskisses.com
LIGHT LEMON MERINGUE PIE RECIPE | EATINGWELL
From eatingwell.com
EASY LEMON CREAM PIE - NO-BAKE FILLING - BUDGET BYTES
From budgetbytes.com
LEMON PIE RECIPE - SOUFFLE BOMBAY
From soufflebombay.com
LIGHT O' LEMON NO-BAKE PIE RECIPE (1980) - CLICK AMERICANA
From clickamericana.com
THIS EASY LEMON PIE WITH SWEETENED CONDENSED MILK NEEDS JUST …
From southernliving.com
LEMON PIE RECIPE - EAGLE BRAND
From eaglebrand.com
LEMON PIE - ALLRECIPES
From allrecipes.com
LEMON PIE (EASY & DELICIOUS) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love