0.3 cup pasteurized egg product (such as egg beaters)
2 teaspoons powdered gelatin
14 whole-grain graham cracker squares (7 full sheets)
0.5 cup juice of lemon fresh
1 teaspoon lemon zest finely grated
0.3 teaspoon salt
14 ounce condensed milk fat-free sweetened canned
2 tablespoons butter unsalted melted
3 tablespoons water boiling
Equipment
food processor
bowl
frying pan
knife
whisk
hand mixer
Directions
Watch how to make this recipe.
Place graham crackers in the bowl of a food processor and pulse until crumbs are formed.
Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes.
Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
