One healthy lemon pie recipe is featured at Weightwatchers.com, and this version makes enough for two 9-inch pies. Although light, the lemon custard achieves authentic flavor by combining fat-free sweetened condensed milk with eggs, fresh lemon juice and lemon zest, which goes beautifully with a graham cracker pie crust.
The first step in making a healthy lemon pie is grinding six low-fat graham crackers in a food processor until they turn into fine crumbs. Alternatively, place the crackers into a large plastic food bag and crush with a rolling pin. Melt 2 tablespoons salted butter, and add it to the graham crackers, stirring until the crackers are moistened. Press the cracker mixture into a pie plate, and chill in the refrigerator. Combine all pie filling ingredients, mixing until smooth; pour the mixture into the pie shell, and then bake for 15 minutes.
A healthy lemon cream pie recipe uses packaged refrigerated pie dough for the crust, which is rolled into a 12-inch circle and cooked in a 9-inch pie plate. To make the filling for this recipe combine grated lemon rind with sugar, eggs and lemon juice, mixing thoroughly. In a saucepan, cook fat-free milk with low-fat cream cheese and slowly stir the milk mixture into the lemon mixture. Allow the combination to cool before pouring the filling into the pie crust.