Lubys Cafeteria Lemon Icebox Pie Food

LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

LUBY'S LEMON ICEBOX PIE RECIPE

Steps:

• Preheat oven to 300 degrees In a medium bowl, combine milk, egg yolks, lemon juice and lemon peel. Mix until well blended; pour into prepared crust Bake for 5 minutes. Refrigerate at least 2 hours. Preheat oven to 350 degrees. In a large bowl, beat egg whites until soft peaks form. Add sugar, a tablespoon at a time, beating constantly until stiff peaks form. Spread over filling to edge of crust. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served.

LUBY'S CAFETERIA LEMON ICEBOX PIE

Steps:

• Preheat the oven to 350°F.
• In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
• Mix until well blended.
• Pour into crust.
• Bake 5 minutes.
• Refrigerate at least 2 hours.
• In large bowl, beat egg whites until soft peaks form.
• Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Spread over filling making sure to go to edge of crust.
• Bake 12 to 15 minutes or until lightly browned.
• Refrigerate until served.

LEMON ICEBOX PIE

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.

LUBY'S CHOCOLATE ICE BOX PIE

Steps:

• In a large, heavy bottom saucepan, bring 2 cups milk, sugar, chocolate and butter to a boil. Remove from heat.
• Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to the cooked mixture, stirring constantly.
• Return to heat, adjusting the burner to low. Mix with wire whisk until thick and smooth.
• Stir in marshmallows and continue stirring until melted.
• Pour into pie shell. Pat plastic wrap onto top of pie to avoid cracking and refrigerate for several hours or overnight.

LUBY'S CAFETERIA BUTTERNUT BROWNIE PIE

Steps:

• Preheat oven to 300°F.
• Lightly grease or spray with cooking spray a 9" pie plate.
• In large mixing bowl, beat egg whites and baking powder until soft peaks form.
• Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Using a rubber scraper, fold in graham crackers and pecan pieces.
• Spoon into pie plate.
• Bake 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely on wire rack.
• In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
• Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
• Top pie with whipped cream.
• Sprinkle with pecans and refrigerate until served.

LUBY'S CAFETERIA LEMON SOUR CREAM CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
• Add eggs, one at a time, then add sour cream and milk, mixing until smooth.
• Blend flour mixture into batter with a rubber spatula, stir in the extracts.
• Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean.
• Cool cake in the pan 10 minutes.
• Remove the cake from pan and cool on a rack.
• Lemon Sauce:.
• In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
• Drizzle over cake just prior to serving.