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Lemon Graham Cracker Pie
Source: dLife

A refreshing light dessert made with lemon

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Meat , 1 Other Carbs , 1 Starch , 1/2 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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0 1/4 cup  unsalted butter
1 1/4 cup  graham cracker crumbs
0 1/4 cup  sugar
3 each  raw egg yolks
14 oz  unsweetened fat free condensed milk
0 1/2 cup  fresh lemon juice
3 each  egg whites
0 1/4 tsp  cream of tartar
4 tbsp  sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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