Lemon Icebox Pie With Cream Cheese Food

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.

LEMON ICEBOX PIE III

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.

LEMON ICEBOX PIE WITH CREAM CHEESE

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.

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.

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.

LEMON ICEBOX PIE WITH FROZEN LEMONADE

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.

STAR-SPANGLED LEMON ICEBOX PIE

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.

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

LEMON OR KEY LIME ICEBOX PIE

Steps:

• Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.

LEMON ICEBOX CHEESECAKE

Steps:

• MAKE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
• MAKE CURD; While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
• SOFTEN GELATIN: Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
• MAKE FILLING: With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
• CHILL CHEESECAKE: Pour filling into cooled crust and smooth top. Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.).

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.

DAD'S FAVORITE LEMON ICEBOX PIE

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.

SWEET LEMON ICEBOX PIE

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 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.

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!