Lemon Cream Pie


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  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/2 cup sugar
  • 1 tablespoon grated lemon rind, divided
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 1/2 cups frozen fat-free whipped topping, thawed


  1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray.
  2. Fold edges under, and flute.
  3. Bake piecrust according to package directions.
  4. Cool completely on a wire rack.
  5. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well.
  6. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil).
  7. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk.
  8. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.
  9. Remove from heat; stir in butter.
  10. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally.
  11. Spoon filling into prepared crust, and cover surface of filling with plastic wrap.
  12. Chill for 3 hours or until set, and remove plastic wrap.
  13. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.

Nutritional Information

Serving Size: 8 servings (serving size: 1 slice)
Calories: 246
Total Fat: 12 g
Saturated Fat: 5 g
Trans Fat: 0 g
Sugar: 16 g
Sodium: 240 mg
Carbs: 31 g
Protein: 5 g



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