If you have made lemon pie, than you know exactly how many eggs go into it, anywhere from two to six eggs. Although eggs are very nutritious, and a great source of total protein, they are also very high in cholesterol. The average large egg contains about 213 mg of cholesterol while our daily allowable amount for cholesterol sits between 200 and 300 mg. Lemon is very good for us, but that delicious, and nutritious lemon pie can be a cholesterol nightmare!

If you have high cholesterol, but still want to enjoy your tasty desserts, then a low cholesterol eggless lemon pie is the perfect treat for you to snack out on. Eggless lemon pie filling is actually very easy to create, and has a taste virtually as rich, and delightful as the full egg version.

Lemon Pie Filling:

5 and 1/2 tablespoons corn starch
1/2 cup sugar
1/8 teaspoon salt
1/2 cup lemon juice
2 and 1/4 cups boiling water
1/2 cup one percent milk
1 teaspoon non-hydrogenated, zero trans fat, margarine

Directions:

1. In a medium sized pot stir together corn starch, sugar, and salt. Add in the lemon juice and stir this mixture till it is creamy smooth.

2. Stirring constantly to prevent clumping; add in the boiling water. Continuing to stir, cook the mixture over medium heat until mixture thickens. This takes about five minutes. Add milk and continue to cook for one or two minutes more.

3. Remove pot from heat and stir in the margarine. Add into pie shell.

Great news is that although this pie is a little lighter in color than the full egg version, it does taste just as great. And because it is made with real lemon juice it is loaded with vitamin C. This is a much healthier pie!

For a low cholesterol pie topping, use a whip topping mix, and prepare it using one percent milk. It will be just as rich and creamy, but it will contain a minimal amount of cholesterol, and fat.