Creamy Lemon Pie Light Recipe Of Key

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F. Set out a 9" pie pan/pie dish.
• Combine crust ingredients (graham cracker crumbs, sugar, vanilla, and butter) in a mixing bowl and stir to combine well.
• Transfer mixture to 9" pie pan and press evenly into the bottom and sides of pan.
• Bake the crust for 9 minutes, then set aside.
• While crust is baking, make the pie filling by adding the sweetened condensed milk, egg yolks, lemon juice, and salt to a mixing bowl.
• Use hand mixer to beat together for about 2 minutes, scraping the sides of the bowl as needed.
• Tap bowl gently on a counter a couple of times to release any air bubbles from the mixing.
• Pour filling into baked crust, spreading into an even layer.
• Bake in the 350°F oven for 12 minutes, until the center is slightly jiggly, then remove and let sit at room temperature to cool completely.
• Once cooled, cover with plastic wrap and refrigerate at least 2-3 hours, or up to overnight.
• To serve, top with whipped cream, lemon slices, raspberries, and lemon zest if desired.

LIGHT LEMON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

LIGHT LEMON CREAM CHEESE PIE

Steps:

• Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
• Pour into graham cracker crust and chill for several hours or overnight.
• Filling should be firm.
• Garnish if desired with additional Cool Whip.