Weight Watchers Lemon Pie Recipe

Easy Lemon Pie Ingredients

Ingredients:

• 4 large Eggs
• 14 oz can of Fat-free sweetened condensed milk
• 3⁄4 cup Fresh lemon (juice from 3 to 4 lemons)
• 1 Tbsp Lemon zest
• 2 packets of Truvia Calorie-free sweetener from the stevia leaf
• 3 Tbsp light butter (I used Brummel & Brown Spread Made with Yogurt)
• 7 whole sheets Honey Maid Low Fat Honey Grahams

Instructions:

1. To make the crust, place graham crackers in a ziplock bag and crush with a rolling pin.
2. You can also use a food processor if you want.
3. Add graham cracker crumbs to a bowl along with the Truvia and melted butter spread.
4. Mix until well combined.
5. Press the crust mixture into the bottom of a pie pan and place it in the refrigerator while you make the rest of the pie.
6. For the filling, add eggs and condensed milk to a mixer and mix until combined.
7. Zest lemon to get 1 Tbs of zest and then juice lemons until you get 3/4 cup juice.
8. Add juice and zest to egg and condensed milk and mix well.
9. Pour filling onto the crust and bake at 350 for 20-25 minutes or until the pie is slightly jiggly in the center.
10. Let the pie cool and then refrigerate for at least 4 hours or overnight.

Yield: 10

Weight Watchers Lemon Pie Recipe

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This Weight Watchers sweet and tart lemon pie is perfect for a quick dessert! very easy but very tasty lemon pie.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 large Eggs
• 14 oz can of Fat-free sweetened condensed milk
• 3⁄4 cup Fresh lemon (juice from 3 to 4 lemons)
• 1 Tbsp Lemon zest
• 2 packets of Truvia Calorie-free sweetener from the stevia leaf
• 3 Tbsp light butter (I used Brummel & Brown Spread Made with Yogurt)
• 7 whole sheets Honey Maid Low Fat Honey Grahams

Instructions

1. To make the crust, place graham crackers in a ziplock bag and crush with a rolling pin.
2. You can also use a food processor if you want.
3. Add graham cracker crumbs to a bowl along with the Truvia and melted butter spread.
4. Mix until well combined.
5. Press the crust mixture into the bottom of a pie pan and place in the refrigerator while you make the rest of the pie.
6. For the filling, add eggs and condensed milk to a mixer and mix until combined.
7. Zest lemon to get 1 Tbs of zest and then juice lemons until you get 3/4 cup juice.
8. Add juice and zest to egg and condensed milk and mix well.
9. Pour filling onto the crust and bake at 350 for 20-25 minutes or until the pie is slightly jiggly in the center.
10. Let the pie cool and then refrigerate for at least 4 hours or overnight.

Notes

Servings: Makes 10 servings

7 Points per serving

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 97mgSodium: 123mgCarbohydrates: 45gFiber: 1gSugar: 3gProtein: 7g