Best 4 Fat Free Lemon Pie Recipes
Are you craving a tangy and refreshing dessert but worried about the extra calories and fat? Say hello to the delightful world of fat-free lemon pie, where you can indulge in a guilt-free slice of creamy citrusy perfection. With a luscious filling made from fresh lemon juice, zesty lemon zest, and a hint of sweetness, these pies offer a symphony of flavors that will tantalize your taste buds. Whether you're looking for a light and airy pie with a flaky crust or a rich and creamy pie with a decadent graham cracker crust, we've got you covered.
Let's cook with our recipes!
FAT FREE LEMON PIE
Make and share this Fat Free Lemon Pie recipe from Food.com.
Provided by Jeff Hixson
Categories Pie
Time 24m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook all ingredients in double boiler until thickened.
- Pour into pie shell.
- Top with meringue which has been beaten stiff.
- Bake 450F for 15 minutes or until golden brown.
NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART
In my quest for a healthy and diabetic-friendly dessert and given that I love Lemon Meringue Pie, I came up with this recipe that I modified from several recipes I found on the web using Splenda sugar substitute and Egg-Beaters to cut out the sugar and fat.. This doesn't take the place of a homemade Lemon Meringue Pie by any means, but it is a great guilt-free dessert when you're dieting or diabetic!
Provided by Eric in LB
Categories Pie
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Filling:.
- Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
- Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
- Meringue:.
- Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 82.3, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 4.4
FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PALEO-FRIENDLY LEMON PIE
Thick and rich paleo-friendly, deep-dish lemon pie.
Provided by FredWilliams
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 4h37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
- Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
- Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
- Refrigerate until filling is set, about 4 hours.
- Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Nutrition Facts : Calories 821.2 calories, Carbohydrate 69.3 g, Cholesterol 117.8 mg, Fat 55.3 g, Fiber 2.7 g, Protein 17.5 g, SaturatedFat 30.2 g, Sodium 358.8 mg, Sugar 62.1 g
Tips:
- Use fresh lemon juice: Fresh lemon juice provides a brighter, more intense flavor than bottled juice. If you don't have fresh lemons on hand, you can substitute bottled juice, but be sure to use 100% pure lemon juice, not a lemon-flavored drink.
- Zest the lemons before juicing them: Lemon zest adds a bright, citrusy flavor to the pie. Be sure to zest the lemons before juicing them, as the zest is located in the outermost layer of the peel.
- Don't overmix the filling: Overmixing the filling can make it tough. Stir the filling just until the ingredients are combined.
- Bake the pie until the filling is set: The pie is done baking when the filling is set. The filling should be firm to the touch but still have a slight jiggle to it.
- Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has time to set. Chilling the pie for at least 4 hours, or overnight, will give it the best flavor and texture.
Conclusion:
This fat-free lemon pie is a delicious and refreshing dessert that is perfect for any occasion. The bright, citrusy flavor of the lemons is balanced by the creamy filling and flaky crust. This pie is sure to be a hit with everyone who tries it.
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