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Lemon Cream Pie

Total Time

Prep: 15 min. Bake: 15 min. + chilling


8 servings

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.


  • 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 zest
  • 2-1/2 cups reduced-fat whipped topping


  1. 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.
  2. 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 zest. Pour into crust.
  3. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.

Nutrition Facts

1 piece: 252 calories, 6g fat (3g saturated fat), 1mg cholesterol, 227mg sodium, 45g carbohydrate, 1g fiber), 3g protein.

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