Lemon Icebox Pie I Food

SUSAN'S LEMON ICEBOX PIE

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!

EASY SOUTHERN LEMON ICEBOX PIE

Steps:

• Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
• Pour into crust and refrigerate overnight.
• NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note '2 extra servings' on the label.
• NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.

NO-BAKE LEMON ICEBOX PIE

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.

LEMON ICEBOX PIE I

Steps:

• Preheat broiler to 500 degrees F (260 degrees C).
• In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
• In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
• Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

LEMON PIE I

Steps:

• In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chill until ready to serve, at least 4 hours or overnight.

LEMON ICEBOX PIE

Steps:

• Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

SIMPLE LEMON ICEBOX PIE RECIPE (EAGLE BRAND CONDENSED MILK AND EGGS)

Steps:

• Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.
• In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.
• Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.
• Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.
• Bake in preheated oven for 20 minutes or until filling is just set.
• Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
• To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.

LEMON ICEBOX PIE

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.