Dads Favorite Lemon Icebox Pie Recipes

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.

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.