Ingredients for Sugar Free Lemon Pie
- Sugar Free Instant Vanilla Pudding Mix
- Sugar Free Lemonade Flavored Drink Mix
- Sugar Substitute
- Skim Milk
- Fat Free Cool Whip
- Graham Cracker Pie Crust
- Fresh Lemon Rind
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How to Make Sugar Free Lemon Pie
- Preheat oven to 350°F (175°C). Prepare your pie crust (homemade or store-bought).
- In a medium bowl, whisk together the sugar substitute (2 tablespoons), lemon juice (1 cup), and lemon zest (1 tablespoon) until the sugar substitute is fully dissolved.
- In a separate bowl, whisk together the cornstarch (2 tablespoons) and sugar substitute (2 tablespoons) to remove lumps.
- Gradually whisk in the water (1 cup) until smooth.
- Add the lemon juice mixture to the cornstarch mixture, whisking constantly.
- Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil (about 5 minutes).
- Remove from heat and stir in the lemon zest.
- Let the filling cool slightly.
- Gently stir in the sugar-free cool whip (8 oz) until just combined.
- Pour the filling into your prepared pie crust.
- Cover the pie and refrigerate for at least 3 hours, or preferably overnight, to allow the filling to fully set.
- Garnish with extra lemon zest before serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
389g
Fat
64g
Carbs
60g
