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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Graham Cracker Pie

Source: dLife

A refreshing light dessert made with lemon

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	181.5

Total Carbs	25.0 g

Dietary Fiber	0.3 g

Sugars	19.3 g

Total Fat	6.9 g

Saturated Fat	3.5 g

Unsaturated Fat	0.8 g

Potassium	64.7 mg

Protein	5.5 g

Sodium	139.3 mg

Dietary Exchanges 6.9 Fat, 0.1 Fruits, 0.1 Meat, 0.6 Other Carbs, 0.5 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup unsalted butter 1.25
1 1/4 cup graham cracker crumbs 0.25
0 1/4 cup sugar 3.0
3 each raw egg yolks 14.0
14 oz unsweetened fat free condensed milk 0.5
0 1/2 cup fresh lemon juice 3.0
3 each egg whites 0.25
0 1/4 tsp cream of tartar 4.0
4 tbsp sugar

Directions

Heat the oven to 325 degrees F. Place the butter in a 9-inch pie plate and place in the oven as the oven heats up. Remove the pan from the oven when the butter is melted.
Combine the crumbs and the 1/4 cup sugar; sprinkle over the melted butter. Mix with a fork until uniform in texture and press firmly on the bottom and sides of the dish to form the crust. Bake the crust in the oven for 5 minutes. Let cool.
Combine the yolks and milk; stir in the lemon juice. Pour into the cooled pie crust. Return to oven and bake for 30 minutes. Remove from oven and lower temperature to 275 degrees F.
Beat the egg whites and cream of tartar with an electric beater until foamy. Add 4 tablespoons sugar, 1 tablespoon at a time, until stiff peaks form. Spread evenly over pie to the edge of the crust. Bake for an additional 20 minutes or until the topping is lightly browned.