Lemon Pie

  • Yield 10 servings

So simple, yet divine, this lemon dessert is a cross between a cheesecake and pie. Serve with fresh berries.


1 (8-ounce) package reduce-fat cream cheese
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon rind
1 (9-inch) prepared graham cracker crust


  1. Combine cream cheese, sweetened condensed milk and lemon juice until smooth. Toss in lemon rind.
  2. Spoon into graham cracker crust. Refrigerate 4 hours.



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