Prep 15 mins
Cook 15 mins
A Weight Watcher-friendly, light, yummy summertime pie - perfect for picnics! Super quick & easy to make. It can be made ahead and frozen for up to two weeks. I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your WW-friendliness. Unless, of course, you use fat free Cool Whip!
- 1 reduced fat graham cracker crust
- 11 ounces fat-free sweetened condensed milk
- 2 large eggs
- 1⁄2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 350°F.
- In a medium bowl, beat eggs until smooth.
- Add milk to eggs, then the lemon juice and zest.
- Mix until all ingredients are incorporated and mixture is smooth.
- Pour into pie crust.
- Bake pie for 15 minutes.
- Cool completely.
- Best served chilled.
I love this recipe, (but I don't use the low-fat ingredients.) Just a quick tip: a 14-ounce can of sweetened condensed milk is the same as 11 ounces by volume. The "14 ounces" listed on the can must be by weight. I have dirtied a measuring cup several times before realizing this. Next time I will simply empty the whole can directly into the bowl and save myself a dish to wash!
Super easy recipe, I was able to throw this together fairly quickly and it was very good. I had some lemons getting soft that I didn't want them to go to waste so I looked up some easy recipes. I made this, but my version wasn't light. I used what I had on hand and it was regular all fat, but my fiance loved it. The bite I took was very good. I am excited to try it again as the light version. Thank you very much for sharing! :)
Made this with limes from our tree and it was so good! I do see what Lynn means by "grainy", not sure if it is from the eggs or the condensed milk, but it isn't bad - it is more like body or texture.