Tuesday, August 25, 2009

Creamy Lemon Pie


Contributed by Tera S.


6 graham cracker sheets
2 tbsp butter
11 oz fat free sweetened condensed milk
2 eggs
½ c lemon juice (freshly squeezed)
1 tbsp lemon zest

Put graham crackers in the food processor until it turns into crumbs or place graham crackers in a Ziploc bag, seal and smash with a rolling pin. Melt the butter and mix with the graham cracker crumbs. Press graham cracker mixture into the bottom of a 9 inch pie plate and set aside.

In a bowl combine the sweetened condensed milk and the eggs. Mix well. Add the lemon juice and zest. Mix well. Pour filling over the crust and bake at 350 for 15 minutes. Cool on the counter and then chill pie in the refrigerator. Pie can be frozen up to two weeks. (Recipe from Weight Watchers.)

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