Classic Lemon Icebox Pie Recipes

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.

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.

CLASSIC LEMON ICEBOX PIE

Steps:

• Zest and juicy lemon. Set aside
• Prepare jello using 2/3 cup of hot water and 1 cup of ice cold water. Stir until Jello is dissolved and starts to thicken. Add in 2 tablespoons of lemon juice and 1/4 teaspoon of zest to jello. Gently fold in 1 container of Cool Whip and blend until mixture is smooth. Pour into pie crust. Cover and chill for 2 hours.**Set aside leftover zest for pie topping.
• When pie is set, removed cover and top with additional Cool Whip and remaining zest. Serve immediately.

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 ICEBOX PIE

Steps:

• Preheat oven to 350°. In a small bowl, stir together cookie crumbs, 3 tablespoons granulated sugar, and melted butter. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake until golden brown, about 10 minutes. Let cool completely. In a medium saucepan, whisk together eggs, lemon zest and juice, and remaining 1⅔ cups granulated sugar until smooth. Cook over medium heat, whisking frequently, until thick, about 15 minutes. Remove from heat, and whisk in cream cheese until melted and smooth. Pour mixture into prepared crust, and freeze until firm, about 3 hours, or up to overnight. In a large bowl, beat cream, confectioners' sugar, and vanilla with a mixer on medium-high speed until soft peaks form. Spread onto pie just before serving, and garnish with lemon, if desired.

CLASSIC LEMON PIE

Steps:

• Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
• Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
• Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

NO-BAKE LEMON ICEBOX PIE RECIPE

Steps:

• Whisk the sweetened condensed milk and vanilla together in a large bowl.
• Add the lemon juice and zest, continue whisking until it's smooth and begins to thicken.
• Pour the lemon icebox pie filling into the graham cracker crust. Smooth with the back of a spoon.
• Freeze for four hours until firm.
• Allow a frozen pie to stand at room temperature for 20 minutes before slicing.
• If desired, top with cool whip and lemon zest or graham cracker crumbles. Enjoy!

ICEBOX LEMON PIE

Steps:

• Pour the sweetened condensed milk and lemonade drink mix into a medium sized bowl. Stir until completely combined.
• Fold in 4 oz (half) of the whipped topping into the lemonade mixture.
• Once combined, pour the mixture into the pie crust.
• Top with the remaining whipped topping.
• Freeze for at least 2 hours before serving.

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.