SUSAN'S LEMON ICEBOX PIE
This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day.
Provided by SooZeeQ
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
- In a seperate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
- Gently fold cream into lemon and milk mixture.
- Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!
Nutrition Facts : Calories 423.1, Fat 23.1, SaturatedFat 11.3, Cholesterol 58.7, Sodium 249.3, Carbohydrate 50.1, Fiber 0.5, Sugar 40.6, Protein 6.1
LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
MAMA'S LEMON ICE BOX PIE
This pie is made with bottled lemon juice. I've never tried it with fresh. Bottled juices usually have added lemon oil and lemon essence. I use the Pompeii Lemon Juice that comes in the little yellow round ball. It's really a good ice box pie.
Provided by Susan Feliciano @frenchtutor
Categories Pies
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In mixing bowl, beat egg yolks until smooth. Gradually blend in the condensed milk and lemon juice. Beat slowly until smooth. Pour into prepared pie crust.
- Bake for 30 minutes. Remove from oven and let cool at room temperature for 1 hour. Chill in refrigerator at least 2 hours or until serving time. Top with cool whip or whipped cream. Refrigerate leftovers.
LEMON ICEBOX PIE
This is a recipe that was handed down from my husband's great grandmother, who has passed on. It is a super easy recipe and tastes great. It is cheap to make, too.
Provided by Mom-of-Four
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Combine condensed milk with egg yolks.
- Slowly pour lemon juice in to the mixture. Stir until thickened.
- Top with meringue.
- Bake for 12-15 minutes.
- Refrigerate 3 to 4 hours before serving.
Nutrition Facts : Calories 237.6, Fat 7.8, SaturatedFat 4.4, Cholesterol 105.5, Sodium 87.7, Carbohydrate 36.4, Sugar 36.1, Protein 6.5
LEMON ICEBOX PIE WITH FROZEN LEMONADE
My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.
Provided by Rhonda Brock Fuller
Categories Desserts Pies No-Bake Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g
DAD'S FAVORITE LEMON ICEBOX PIE
This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.
Provided by Debi H.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
- Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
- Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
- Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
STAR-SPANGLED LEMON ICEBOX PIE
With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Nutrition Facts : Calories 591 calories, Fat 41g fat (20g saturated fat), Cholesterol 104mg cholesterol, Sodium 310mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
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