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Simple Lemon Pie Recipe

Simple Lemon Pie Recipe

"Lemon Meringue Pie is one of my favorites, and this yummy, sweet-tart version is so good that no one will suspect that it's light. Plus, a slice is the perfect choice for the diabetic in your family.
TOTAL TIME: Prep: 20 min. + chilling YIELD:8 servings


  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 2-1/3 cups water
  • 1/3 cup lemon juice
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1-1/2 cups reduced-fat whipped topping


  • 1. In a small saucepan, combine pudding mix and gelatin. 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.
  • 2. Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping. Yield: 8 servings.

Nutritional Facts

1 piece: 146 calories, 5g fat (3g saturated fat), 0mg cholesterol, 174mg sodium, 22g carbohydrate (9g sugars, trace fiber), 2g protein Diabetic Exchanges:1-1/2 starch, 1 fat

Reviews for Simple Lemon Pie

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Reviewed Nov. 26, 2014

"Easy and delicious. I have made this many times, sometimes with actual lemon juice, sometimes with the bottled stuff, and even with the dehydrated lemon crystals. We find it is too tart as written, so I add 1/4 cup of Splenda. I have never had a problem with it thickening."

Reviewed Apr. 11, 2013

"This recipe seems to have incorrect measurements. As others mention, it did not thicken even after adding cornstarch. The flavor was just okay, not great."

Reviewed Apr. 6, 2013

"remember to give 6-8 hours to set up and remember to use cook and serve pudding"

Reviewed Mar. 31, 2013

"I wish I would have read the reviews before doing this recipe. I also tried twice in one day and could not get it to thicken. I wouldn't waste my money on the ingredients for this one!"

Reviewed Jan. 20, 2012

"To the people who say this does not thicken. Are you using the 8 oz. (large) package of pudding mix??"

Reviewed Jan. 14, 2012

"I tried this recipe twice in one day. It did not thicken either time. I wouldn't waste the ingredients to try this one!!"

Reviewed Dec. 23, 2011

"When you cooking puddin's on stove top it always come out runny I prefur the kind that you just add milk and chill comes out great"

Reviewed Mar. 30, 2011

"My Mom has tried to make this twice and could not get it to thicken. Seems like a few other people had the same problem. Any help?"

Reviewed Feb. 13, 2011

"The first time I made this I used the sugar- free lemon pudding, but I did not like the after taste of all the sugar-free ingredients. So the second time I just used the sugar-free lemon jello. I like this as a quick and easy dessert. To save on calories I sometimes just poor into little ramekins and eat it crustless. But is definitely better with lite whip cream instead of whipped topping."

Reviewed May. 9, 2010

"Have made this several times as my husband loves lemon and it is so easy. I just use the regular version of everything though. My one complaint is that the crust always seems to get a bit bothers me but no one else so i guess its just my own little quirk"

Reviewed Apr. 23, 2010

"I could not get this to thicken either... anyone have any ideas why?"

Reviewed Dec. 24, 2009

"My dad is diabetic and loves lemon pie. I found this recipe and made it for him. He loved it!!"

Reviewed Sep. 29, 2008

"am wondering... have cooked this for about 10 minutes... not thickening.. don't I need some eggs in this?"

Reviewed Mar. 3, 2008

"So easy, so low cal, & so good."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.