It’s not a negative question in any way. In fact, it’s a question asked out of a feeling of unworthiness. It’s more gratefulness and a bit of pleasant surprise.
There was a point in time – not that long ago, I might add -- where I thought maybe I would never know these blessings: a man I love more than myself and who loves me the same way, a wonderful house we’ve been able to make a home, a dog who has taught me how to take care of another living creature who depends on me, comfort and contentment in being home with my family enjoying simple things, and a hobby that fulfills me and gives me a creative outlet.
There was a point at which I never dreamed I’d enjoy making food and feeding people, hosting family get-togethers, being a wife. And yet last May, there I was, poaching eggs, steaming asparagus, tossing a fruit salad, pouring mimosas and serving this Creamy Lemon Pie for Mother’s Day, for my mom and my husband’s mom and dad.
There I was with my family, a family that looks a lot different than it did even five years ago in a multitude of ways. There I was starting family traditions, with my mother and my in-laws, realizing how lucky I am that we live close enough to both to be able to celebrate together. There I was sitting on our deck in our very own backyard, feeling the warmth of it all in the springtime sun.
This pie comes straight from Weight Watchers, but you’d never know it. It’s thick and creamy and the lemony flavor isn’t overpowering. It’s subtle, tart and sweet. The graham cracker crust is not only easy to make, but it lends a different sweet note and blends well with the lemon custard.
Creamy Lemon Pie
Prep Time: 10 min
Cook Time: 15 min
Keywords: bake dessert lemon pie
- 6 whole reduced-fat cinnamon (or regular) graham crackers
- 2 T butter, melted
- 11 oz fat-free sweetened condensed milk (1 small can)
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 T lemon zest
Preheat oven to 350 degrees F. Break graham crackers into a food processor and grind them up into fine crumbs. Or place them in a resealable plastic bag and crush with a rolling pin. Place cracker crumbs in a small bowl. Pour melted butter over the crumbs and mix with a fork until the crumbs are moistened. Press the crumbs into the bottom of a 9-inch pie pan in an even layer. Place crust in the fridge while you prepare the filling.
In a medium bowl, whisk together condensed milk and eggs until thoroughly combined and smooth. Add the lemon juice and zest and whisk until incorporated. Pour the filling into the prepared crust.
Bake the pie for 15 minutes. Let it cool completely before refrigerating for at least 30 minutes. Serve chilled.
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