If I could marry a lemon I would. I love everything about lemons. In fact, my goal last year was to buy a lemon tree but by the time I decided to give it a go, the local garden place was out of them. This year I’m doing it. Cross your fingers that I don’t kill it.
I always have lemons on hand. I’ll pick them up at the grocery store even if I don’t have a recipe in mind for them just because I love them. And because I love slicing them up and putting them in water.
Any kind of lemon dessert is my favorite. So when I saw that Weight Watchers had a points friendly lemon pie, I knew I had to give it a try. I changed it up though by using Girl Scout Shortbread cookies for the crust. #yum! And I made them into mini pies and made a small batch so if you’re like me, you’re not tempted to eat a whole pie.
These are super simple and quick to make – aside from the cooling period. Plus they can be made a day ahead. Bonus!
Mini Lemon Pies
9 Girl Scout Shortbread Cookies
1 1/2 Tbsp Unsalted butter
1/2 c fat free sweetened condensed milk
1 large egg
3 Tbsp fresh lemon juice
2 tsp lemon zest
Fat free whipped cream
Preheat oven to 350 degrees.
Prepare muffin tin by placing 8 liners in tin.
Place cookies in a food processor and pulse until fine crumbs form. Add crumbs to a medium bowl.
Melt butter then add to the crumbs. Use a fork to mix butter and crumbs together until completely moistened.
Press crumbs into lined muffin tins and press down to make crust compact. Place tin in the oven and bake for 5 mins.
In a medium mixing bowl, add sweetened condensed milk, egg, lemon zest and lemon juice. Whisk together.
Evenly divide lemon mixture among the prepared crusts. Place back in the oven and bake for 20 minutes. Remove from the oven and let fully cool. Remove from tin (still in liners) and place in the refrigerator for 3 hours or overnight.
When ready to serve, remove from liners. Top with whipped cream and raspberries.
Recipe adapted from Weight Watchers.
1 serving = 6sp
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