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Low Fat Lemon Pie


Low Fat Lemon Pie recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free


3 tablespoons margarine
10 each graham crackers/wafers
½ cup milk, skim, evaporated
1 package whipped topping, prepared
27 packages artifical sweetener
2 each egg yolks
2 large lemon
½ cup lemon juice
3 each egg whites
3 tablespoons sugar


Melt margarine on medium to low heat.

Roll graham crackers into crumbs with rolling pin.

Mix crumbs and melted margarine.

Pat to make crust on bottom and sides of pie pan.


Add cold evaporated milk to whipped topping (do not add vanilla).

Sprinkle in 24 packages of sweetener.

Mix and beat according to directions.

Beat egg yolks slightly, and gradually stir in lemon juice.

Gradually fold in the whipped topping.

Spread in pie crust.

Turn on broiler so it will get hot.

Beat 3 egg whites frothy (use clean beaters so whites will beat up as fluffy as possible).

Add 1 tablespoon sugar and beat until blended in.

Add another tablespoon sugar and 3 sweetener packages and beat until soft peaks form.

Spread meringue over top.

Spread meringue to stick to the edges so it won't shrink when you broil it.

Put under broiler for 30 to 60 seconds until meringue is lightly browned.

The flavors will blend better if you chill for 5 hours.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 24533% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 303mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 12%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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