Lemon cheese pie
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ⅓ | cup | Granulated sugar |
| 6 | tablespoons | Margarine -- melted |
| 1 | teaspoon | Cinnamon |
| 1 | pack | Fat-free cream cheese -- (8 |
| Oz) softened | ||
| 2 | tablespoons | Margarine -- softened |
| ½ | cup | Granulated sugar |
| 1 | Egg white -- whipped | |
| 2 | tablespoons | Unbleached flour |
| ⅔ | cup | Skim milk -- at room |
| Temperature | ||
| ¼ | cup | Lemon juice -- at room |
| Temperature | ||
| 2 | tablespoons | Lemon peel -- grated |
Directions
CRUST
FILLING
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To prepare crust, combine crumbs, sugar, margarine, and cinnamon in a mixing bowl. Spread around prepared pan, gently pressing down. Bake for 10 minutes. Meanwhile, to prepare filling, combine cream cheese, margarine, sugar, egg white, flour, milk, lemon juice, and lemon peel in a another mixing bowl. Pour into prepared pie crust. Bake for 40 minutes.
Recipe By : Anita A. Matejka