Simplelightlemonpie Recipes

EASY LEMON PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
• In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

LIGHT LEMON PIE

Steps:

• Preheat oven to 350 degrees.
• In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.
• Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.
• In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.
• Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.
• In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.
• Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.
• To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.
• Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.

EASY LEMON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

SIMPLE "LIGHT" LEMON PIE

Steps:

• In small saucepan, combine pudding mix and gelatine.
• Add water and lemon juice.
• Stir until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1-2 minutes longer or until thickened.
• Remove from the heat; cool clightly.
• Pour into crust.
• Cover and refrigerate for 3 hours or until set.
• Spread with whipped topping.

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.