Lemon Pie

Holly Clegg
  • Yield: 10 servings


1-- (8-ounce) package reduce-fat cream cheese
1-- (14-ounce) can fat-free sweetened condensed milk
1/2cup lemon juice
1tablespoon grated lemon rind
1-- (9-inch) prepared graham cracker crust


  1. In mixing bowl, mix together cream cheese, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in lemon rind.
  2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.
Tip: Try using a gingersnap crust to complement the luscious lemon flavor.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 261
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 19mg
  • Sodium 213mg
  • Carbohydrate 37g
  • Fiber 0g
  • Sugars 29g
  • Protein 6g