This is the perfect (and healthy) lemon pie for a spring or summer day. The best part — it’s guilt free and it tastes absolutely delicious.
- Pie crust (store-bought or homemade)
- 2 large eggs
- 1 can fat-free sweetened condensed milk
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- Light whipped cream (homemade or store-bought)
Step 1: Combine eggs, condensed milk, lemon juice and lemon zest. Mix thoroughly. Pour filling into a prepared pie crust.
Step 2: Bake at 350 degrees for 20 minutes. Cool pie then place in fridge overnight.
Step 3: Using a can of light whipped cream, decorate the pie (I made stars around the perimeter of the pie. You can also cover the entire top of the pie with the whipped cream stars.) Pro-Tip: Only put the whipped cream on the pie immediately before serving. Otherwise, it will melt in fridge if left overnight.
Recipe adapted from Weight Watchers.
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