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
MAGIC LEMON PIE
Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.
Provided by JANE HUEY
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 351 calories, Carbohydrate 53.9 g, Cholesterol 63.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 250.5 mg, Sugar 44.8 g
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
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.
LEMON PIE II
This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.
Provided by Jan Guinn
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 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
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
LIGHT LEMON CREAM CHEESE PIE
Nobody will ever guess that this is virtually fat free. It's creamy, lemony and very tasty and can be put together quickly. Will need several hours for chilling before serving. (You can use regular ingredients if you are one of the lucky ones that don't have to worry about calories and fat). I got the recipe off of a bottle of Nellie & Joe's key West Lemon Juice.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
- Pour into graham cracker crust and chill for several hours or overnight.
- Filling should be firm.
- Garnish if desired with additional Cool Whip.
Nutrition Facts : Calories 265, Fat 2.6, SaturatedFat 1.5, Cholesterol 27.2, Sodium 1593.5, Carbohydrate 25.8, Fiber 0.4, Sugar 15.5, Protein 36
CRYSTAL LIGHT NO BAKE LEMONADE PIE
I have made this for many picnics. Yummy lemonade pie that is quick and easy to make. Cooking time does not include chilling time.
Provided by bmcnichol
Categories < 15 Mins
Time 5m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Mix pudding and milk.
- Mix tub of Crystal Light with Cool Whip and combine with pudding.
- Pour into pie crusts.
- Refrigerate.
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 CRYSTAL LIGHT LEMON PIE
A light & fluffy sweet/tart lemon pie that has half the sugar of regular pies, because Crystal Light lemonade mix contains aspartame sweetener (like Equal). Covered with plastic wrap, this keeps well for several days in the refrigerator. Baking time includes chilling time.
Provided by BeachGirl
Categories Pie
Time 3h20m
Yield 1 9inch pie, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
- Cool.
- In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
- Gradually add 1/4 cup sugar and beat until egg whites are stiff.
- Set aside.
- In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
- Process on High about 40 seconds.
- Add egg yolks and process another 10 seconds.
- With food processor running, add Crystal Light powder and crushed ice.
- Process until smooth.
- Pour into mixing bowl and gently fold in egg white mixture until well-blended.
- Pour into baked pie crust.
- Sprinkle with lemon zest.
- Chill several hours until set.
- To serve, slice into wedges and top with fat-free non-dairy topping.
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