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Lemon Cream Pie

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Course: Dessert
Cook Time: 30 minutes
Chill: 3 hours
Servings: 8 slices


  • 9-inch pie plate


  • 1/2 14.1 oz. package refrigerated pie dough
  • Cooking spray
  • 1/2 cup sugar
  • 1 Tbsp. grated lemon rind (divided)
  • 1/4 cup fresh lemon juice
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 1/2 cups fat free milk
  • 1/4 cup 2 oz. 1/3-less-fat cream cheese, softened
  • 2 Tbsp. butter (softened)
  • 1 1/2 cups frozen fat free whipped topping (thawed)


  • Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray.
  • Fold edges under, and flute.
  • Bake pie crust according to package directions.
  • Cool completely on a wire rack.
  • Combine sugar, 2 1/2 tsp. rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well.
  • Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180°F or until tiny bubbles form around edge (do not boil).
  • Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk.
  • Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.
  • Remove from heat; stir in butter.
  • Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally.
  • Spoon filling into prepared crust, and cover surface of filling with plastic wrap.
  • Chill for 3 hours or until set, and remove plastic wrap.
  • Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 tsp. lemon rind.
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