Lunch: Lemon Cream Pie Recipe | Myrecipes

Recipe by Deb Wise This lightened cream pie classic is sweet-tart perfection and a delicious lemon ending to any meal. You'll love the make-ahead convenience. Brush edges of crust with egg wash for nice browning.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Cream Pie Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup sugar
1 tablespoon grated lemon rind, divided
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed

Instructions

Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
Combine sugar, 2 1/2 teaspoons 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 ° 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 teaspoon lemon rind.

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