Lemon Cream Pie

Name: Lemon Cream Pie
Ingredients: 2/3 cup sugar; 1/3 cup cornstarch; 1/8 teaspoon salt; 2 cups 1% low-fat milk; 1 large egg, beaten; 1 tablespoon butter or stick margarine, softened; 1 tablespoon grated lemon rind; 1/3 cup fresh lemon juice; 1 (6-ounce) reduced-fat graham cracker crust; 1 1/2 cups frozen fat-free whipped topping, thawed

10 ingredients

2 steps

Ingredients

2/3 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 cups 1% low-fat milk
1 large egg, beaten
1 tablespoon butter or stick margarine, softened
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen fat-free whipped topping, thawed

Directions

1

Combine first 3 ingredients in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes. Remove from heat. Gradually stir about 1/4 of hot milk mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in butter, lemon rind, and lemon juice.
2

Set saucepan in a bowl of ice water. Cool completely (about 5 minutes), stirring often. Pour mixture into crust. Cover and chill 4 hours. Spread whipped topping over pie before serving.