By BeachGirl on February 18, 2003
"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."
Serving Size: 1 (68 g)
Servings Per Recipe: 8
"This is a nice light-textured pie with an intense tart flavor. I made it once in a regular pie crust -- and once in parfait glasses layered with crushed gingersnaps. They were a nice sweet complement to the tartness of the pie. I think it would be nice in a graham cracker crust, too. Because I cook for a little one, I am nervous about using raw eggs in dishes, so I also tried a version of this using powdered egg whites (I get them on the cake decorating aisle) and 2 Tbsp. of melted butter instead of the egg yolks. I got a slightly creamier texture, but the pie was still quite delicious. I would recommend this version for anyone who shares my "raw egg paranoia." =) Overall, a really good recipe. Thanks so much for another keeper, Beachgirl."