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Lemon Cream Pie

 Lemon Cream Pie
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
8 ServingsPrep: 15 min. Bake: 15 min. + chilling


  • 1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
  • 1/4 cup butter, melted
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 5 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 2/3 cup buttermilk
  • 1/2 cup egg substitute
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2-1/2 cups reduced-fat whipped topping


  • In a small bowl, combine the cracker crumbs, butter and 1 tablespoon
  • sugar. Press onto the bottom and up the sides of a 9-in. pie plate
  • coated with cooking spray. Bake at 350° for 8-10 minutes or
  • until golden brown. Cool on a wire rack.
  • In a heavy saucepan, combine the cornstarch, salt and remaining
  • sugar. Gradually stir in water and buttermilk until smooth. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat. Stir a small amount of hot filling into egg substitute.
  • Return all to pan, stirring constantly. Bring to a gentle boil; cook
  • and stir for 2 minutes longer. Remove from the heat. Stir in lemon
  • juice and peel. Pour into crust.
  • Cover and refrigerate for at least 4 hours. Just before serving,

2 of 2

Lemon Cream Pie (continued)

Directions (continued)

  • spread whipped topping over filling. Yield: 8 servings.
Editor's Note:: This recipe was test with Blue Bonnet light stick margarine.
Nutritional Facts: 1 piece equals 252 calories, 6 g fat (3 g saturated fat), 1 mg cholesterol, 227 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 3 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.