- 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
- 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.
- Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping. Yield: 8 servings.
Reviews forSimple Lemon Pie
"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."
"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."
"remember to give 6-8 hours to set up and remember to use cook and serve pudding"
"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!"
"To the people who say this does not thicken. Are you using the 8 oz. (large) package of pudding mix??"
"I tried this recipe twice in one day. It did not thicken either time. I wouldn't waste the ingredients to try this one!!"
"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"
"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?"
"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."
"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 soggy...it bothers me but no one else so i guess its just my own little quirk"