Sweet Lemon Icebox Pie Recipes

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LEMON ICEBOX PIE I



Lemon Icebox Pie I image

This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Linda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup lemon juice
3 egg whites
5 teaspoons white sugar

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.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g

LEMON ICEBOX PIE



Lemon Icebox Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

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.

SWEET LEMON ICEBOX PIE



Sweet Lemon Icebox Pie image

This is, without a doubt, one of the quickest and easiest pie recipes I have tried. EVERYONE loves it, and I usually need to make a few because they are eaten so quickly. Best of all they are *almost* FAT FREE!! 8)

Provided by OceanIvy

Categories     Pie

Time 3m

Yield 5-10 serving(s)

Number Of Ingredients 4

vanilla wafer cookie (round)
1 (14 ounce) can fat-free sweetened condensed milk
1/2 cup lemon juice
1 (8 ounce) container fat-free cool whip

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 WITH FROZEN LEMONADE



Lemon Icebox Pie with Frozen Lemonade image

My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.

Provided by Rhonda Brock Fuller

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
3 ½ fluid ounces frozen lemonade concentrate, partially thawed
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 tablespoon lemon zest, or to taste

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.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g

NO-BAKE LEMON ICEBOX PIE



No-Bake Lemon Icebox Pie image

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

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.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

LEMON ICEBOX PIE



Lemon Icebox Pie image

Make and share this Lemon Icebox Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
2 (14 ounce) cans sweetened condensed milk
4 large egg yolks
1 teaspoon grated lemon zest
1/2 cup fresh lemon juice
2 cups heavy cream
6 tablespoons powdered sugar

Steps:

  • Preheat oven to 350°.
  • In a bowl, combine the crumbs, sugar, cinnamon, and melted butter.
  • Pat into a 9-inch deep-dish pie plate and bake for 6-8 minutes, or until slightly browned.
  • Remove to a wire rack to cool.
  • Meanwhile, in a big bowl, whisk together the milk, yolks, lemon zest, and lemon juice.
  • Pour the lemon filling into the cooled crust.
  • Bake for 10 minutes, until set.
  • Cool on a wire rack; chill the pie for 30 minutes.
  • When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form.
  • Mound the whipped cream on top of the pie and chill for 1 hour.

Nutrition Facts : Calories 770.9, Fat 46, SaturatedFat 27.5, Cholesterol 238, Sodium 229.8, Carbohydrate 81.5, Fiber 0.6, Sugar 71.5, Protein 11.7

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