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.
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
LEMON ICEBOX PIE III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
CHERRY-LEMON ICEBOX PIE
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 525 calories, Fat 28g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 194mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
GRILLED CITRUS ICEBOX PIE
Provided by Damaris Phillips
Categories dessert
Time 2h55m
Yield one 9-inch pie (8 servings)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
- Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
- Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.
CHERRY LEMON ICEBOX PIE
Make and share this Cherry Lemon Icebox Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.
Nutrition Facts : Calories 559.5, Fat 23.6, SaturatedFat 10.8, Cholesterol 49.7, Sodium 272.3, Carbohydrate 80.1, Fiber 1.2, Sugar 36.7, Protein 8
MISS DAISY'S LEMON ICEBOX PIE
Another favorite from the now closed "Miss Daisy's Tearoom" in Franklin, Tennessee. This is the quintessential southern dessert. Her recipe varies slightly from the others on this site, and it's so good I just had to share it. Cook time is chill time.
Provided by AngelaTN
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Beat together whipped topping, lemonade concentrate and condensed milk.
- Pour into pie shell and freeze at least 1 hour before serving.
- Variation: Frozen limeade concentrate may be used in place of lemonade.
- Store in freezer and serve frozen.
SWEET LEMON ICEBOX PIE
This is, without a doubt, one of the quickest and easiest pie recipes I have tried. EVERYONE loves it, and I usually need to make a few because they are eaten so quickly. Best of all they are *almost* FAT FREE!! 8)
Provided by OceanIvy
Categories Pie
Time 3m
Yield 5-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix condensed milk and lemon together well.
- Line a pie plate with wafer cookies, up sides as well.
- Pour mixture over cookie wafers.
- Add Cool Whip on top.
- Refrigerate until pie is firm and serve!
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
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.
LEMON ICEBOX PIE WITH CREAM CHEESE
This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.
Provided by Gran28540
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
- Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
- Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
- While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
- Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
- Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
- Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 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
LEMON ICEBOX PIE
Make and share this Lemon Icebox Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a bowl, combine the crumbs, sugar, cinnamon, and melted butter.
- Pat into a 9-inch deep-dish pie plate and bake for 6-8 minutes, or until slightly browned.
- Remove to a wire rack to cool.
- Meanwhile, in a big bowl, whisk together the milk, yolks, lemon zest, and lemon juice.
- Pour the lemon filling into the cooled crust.
- Bake for 10 minutes, until set.
- Cool on a wire rack; chill the pie for 30 minutes.
- When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form.
- Mound the whipped cream on top of the pie and chill for 1 hour.
Nutrition Facts : Calories 770.9, Fat 46, SaturatedFat 27.5, Cholesterol 238, Sodium 229.8, Carbohydrate 81.5, Fiber 0.6, Sugar 71.5, Protein 11.7
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
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