Light Lemon Pie Recipe

Indulge in this guilt-free twist on classic lemon icebox pie! Perfect for diabetics, this light and airy lemon mousse filling in a buttery graham cracker crust is a refreshing dessert. It's like eating a cloud of zesty lemon flavor – light, fluffy, and utterly delicious! Minimal baking required; mostly chilling time for maximum flavor.

Prep Time 60 mins
Cook Time 285 mins
Calories 143 kcal
Protein 11g
Rating 4.0 (1 Reviews)
Light Lemon Pie 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Lemon Pie

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How to Make Light Lemon Pie

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine 1 ½ cups graham cracker crumbs and ¼ cup melted margarine. Pulse until evenly moistened.
  3. Press the mixture firmly into a 9-inch pie plate. Bake for 5-8 minutes, or until lightly golden.
  4. Let the crust cool completely before adding the filling.
  5. In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over ½ cup boiling water. Stir until completely dissolved.
  6. Add ¾ cup ice water to the gelatin mixture and stir until the ice melts and the gelatin begins to thicken.
  7. In a blender, combine 16 ounces (2 cups) of cottage cheese, and 1/4 cup Splenda granular sweetener. Blend until completely smooth, scraping down the sides as needed.
  8. Add the thickened gelatin to the cottage cheese mixture and blend briefly to combine.
  9. Gently fold in 1 (8 ounce) container of whipped topping until just combined.
  10. Pour the filling into the cooled crust and refrigerate for at least 4 hours, or preferably overnight.
  11. To serve, cut the pie into 8 slices. Warm your favorite spreadable fruit topping (such as sugar-free apricot or strawberry spread) and drizzle a few tablespoons over each slice. Optional: Garnish with fresh berries or a dusting of powdered sugar substitute.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

25g

Fat

6g

Carbs

5g