Wednesday, March 7, 2012

Trulie-unique layered lemon pie

This one is my own idea and therefore trulie-unique!

…or at least I think/ hope so.

Trying to limit the carbs and white sugar in our home is no easy task.

So with this in mind I started brainstorming ideas for a dessert that would

satisfy my craving for sugar and not be bland and forgettable.

I thought of  lemon because it packs a powerful punch with little effort.

Here was what I came up with!

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*you will need 1 graham cracker piecrust

(I used a pre-made one this time – homemade is always better)

1st layer

1/2 package cream cheese softened

1 container light lemon yogurt

1/2 cup Splenda (white sugar or your choice of sugar substitute)

1/2 container of Coolwhip

2nd layer

(adapted from all recipes)

1/4 cup white sugar  (or 1/2 C. if not using sugar substitute too)

1/4 cup Splenda or sugar substitute of your choice

2 eggs

1/2  fresh lemon juice

1-2  lemons, zested

1/4 cup unsalted butter, melted



1st layer:

In mixer, blend cream cheese, yogurt and sugar until smooth.

Fold in Coolwhip, and spread evenly into a graham-cracker crust

and place in the fridge.

2nd layer:

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In a microwave-safe bowl, whisk together the sugar and eggs until smooth.

Stir in lemon juice, lemon zest and butter.

Cook in the microwave for one minute intervals, stirring after each minute

until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and let cool to room temperature.

Now, spread evenly over the cream cheese layer.

Cover and place back in the fridge to chill.

( leave over-night for best results)



This pie is full of flavor and sweet enough to satisfy any craving.

All taste testers were pleased with the result and no one missed

the fully-loaded sugar version.

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