1 2 3 Lemon Icebox Pie Recipes

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.

1-2-3 LEMON ICEBOX PIE

Steps:

• Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust.
• Refrigerate pie until set in the middle, 6 hours to overnight.

LEMON ICE BOX PIE

Steps:

• Prepare pie crust by mixing crushed graham crackers, butter and sugar in pie plate.
• Pat in place along sides and bottom of plate.
• Refrigerate until set.
• In medium-size bowl, combine sweetened condensed milk, lemon juice and rind.
• Blend in egg yolks, mixing well.
• It will thicken.
• Turn into cooled graham cracker crust.
• Top with meringue made by beating egg whites with 3 Tbsp sugar and cream of tartar until it forms stiff peaks.
• Bake at 350 degrees until lightly browned.
• Chill in ice box about 1-1 1/2 hours before serving.

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 ICE BOX PIE

Steps:

• Mix first 3 ingredients well and spread into pie crust.
• Chill or freeze until ready to serve.

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.