March 8, 2019

Lemon Pie

UAMS healthy recipe lemon pie


  • 1 graham cracker pie crust, sugar free
  • 3/4 cup Splenda
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 3/4 cup water
  • 1/2 cup egg Substitute, liquid
  • 2 lemons


Mix Splenda, cornstarch and salt in saucepan. Add buttermilk and water. Heat until boiling stirring constantly. Continue boiling for two minutes or until thickened. Remove from heat. Beat egg substitute, then add about ½ cup of boiling mixture in saucepan while mixture is still hot. Add juice and grated rind from 2 lemons. Pour into graham cracker crust.

Makes 8 servings

Nutritional Information

  • Calories: 150
  • Total Fat: 1.75 grams
    • Saturated Fat: 0.5 grams
  • Cholesterol: 1 milligrams
  • Sodium: 145 milligrams
  • Total Carbohydrate: 32 grams
  • Dietary Fiber: 1.3 grams
  • Protein: 3.3 grams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.