Tuesday, May 24, 2011

Dreamy Creamy Lemon Pie

A better title would be Dreamy Creamy Grapefruit-Orange-Lime-Lemon Pie because all of those citrus varieties work!  I do have to admit I didn't try to juice kumquats to see if the recipe worked with them.  I wonder how many it would take to obtain a half a cup of juice?  If you know, please post!

Citrus fruits are rich in Vitamin C (as we all know) and folic acid, as well as being a good source of fiber. They have many more nutrients.  Read more about lemon nutritional facts. 

Fat content is lower than other lemon pie recipes by using low fat graham crackers, no butter in the crust, and egg whites with only one full egg instead of 2 full eggs.  As with many recipes, you can change it to make it your own by using a different citrus fruit, adding butter to the crust or additional egg yolk to make it a little more custard like. 

Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"
Dreamy Creamy Lemon Pie
1/2 c Graham cracker crumbs, about 3 crackers, low fat
11 oz Sweetened condensed milk, fat free

1 Egg   
2 Egg white   
1/2 c Lemon juice  (Can also use lime, orange, or grapefruit juice)
1 T Lemon zest   (Use matching citrus zest)

Preheat oven to 350F.

Press graham cracker crumbs evenly into the bottom of a 9" pie pan.  Or use approximately 1T at the bottom of tart dishes for smaller individual servings.  Set aside.

Beat the milk and eggs until smooth.  Stir in the lemon juice and zest until incorporated. 

Gently pour into the prepared crust.

Bake for 15 minutes.*  Cool before serving.

Prep Time: 10 min
Bake Time: 15 min
Serves 10
* May need to bake longer if use deeper dishes.

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