My mom Patsy often snacked on fresh lemons as a girl. Although we've never tried that, Bob and I share her love of their tangy citrus taste.
That's why you'll often find this waistline-friendly pie on our table. Cool and creamy with an addictive lemon zing, it's a spring and summer favorite.
Besides having great flavor, this no-work dessert is one of my mainstays because it's literally easy as pie to make. You need only six ingredients, including fresh lemons. I never cut corners here. Using fresh lemon juice and zest gives this pie more pizazz. And you don't even have to pull out a mixer!
Even with squeezing and zesting the lemons, you can mix and bake this summer-rific treat in about 35 minutes. Let it cool, stash it in the fridge and four hours later, you've got a refreshing dessert.
We adore it topped with a dollup of Cool Whip Lite and fresh strawberries. But you can also use fresh blueberries, a mix of the two or nix the berries altogether and still say "Yum!"
Preheat the oven to 350°F.
Whisk the Eggbeaters, sweetened condensed milk, lemon juice and lemon zest in a medium bowl. Pour into graham cracker crust.
Bake 20 minutes. Cool on wire rack. Refrigerate 4 hours.
Top each slice with a spoonful of Cool Whip Lite and about 2 sliced, fresh strawberries before serving.
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