Creamy Lemon Pie

My roommate received a large bag of HUGE lemons right before she went on a mini vacation for the rest of the week, so her parting words to me were: "Feel free to make something with all of those lemons!".

So, i did! I felt like making a dessert, but needed it to be a little lighter in calories and fat, it has not been a great couple of weeks on the scale front...so, I whipped up a couple of these creamy lemon pies, one to eat and enjoy now, one for the freezer and to enjoy later!

Creamy Lemon Pie

11 oz. Fat-Free Sweetened Condensed Milk
2 eggs
1/2 cup fresh lemon juice
1 tbsp. lemon zest
6 low-fat cinnamon graham crackers
2 tbsp. butter

Preheat oven to 350 F. Crush graham crackers into fine crumbs, place into a small bowl. Melt butter and pour over graham cracker crumbs and mix with a fork until completely moistened. Press crumbs into a 9 inch pie pan and refrigerate while preparing filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.