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Lemon icebox pie
Posted on 12/23/12 at 5:52 pm
Posted on 12/23/12 at 5:52 pm
Just received some fresh lemons. I have graham crackers and butter for a crust. Does anyone have a recipe that is basic and tasty? I have eggs and condensed milk. What else do I need?
5
Posted on 12/23/12 at 5:54 pm to Btrtigerfan
Sounds like you've got it covered.
Courtesy of Emeril
Ingredients
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Directions
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.
eta:cream cheese
Courtesy of Emeril
Ingredients
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Directions
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.
eta:cream cheese
This post was edited on 12/23/12 at 5:55 pm
Posted on 12/23/12 at 6:14 pm to Btrtigerfan
3 egg yolks beaten well
Add 1/2 cup fresh lemon juice and zest
Whisk in 1 can condensed milk
Pour in graham craker crust
Bake at 350 for 15 min
Cool them refrigerate
Add 1/2 cup fresh lemon juice and zest
Whisk in 1 can condensed milk
Pour in graham craker crust
Bake at 350 for 15 min
Cool them refrigerate
Posted on 12/23/12 at 6:23 pm to Btrtigerfan
Thanks to both of you. Checking the fridge and pantry now. I just might be able to pull this off.
Posted on 12/23/12 at 10:39 pm to Btrtigerfan
Use the recipe without cream cheese, that's icebox pie.
Posted on 12/23/12 at 11:13 pm to Btrtigerfan
My favorite:
Two cans no-fat sweetened condensed milk
2/3 cup fresh-squeezed lemon or lime juice
Finely grated zest from the fruit
1/2 tsp salt
Mix thoroughly with an immersion blender. The salt and the citric acid will thicken the milk without the need for eggs. Pour into a crust and chill for a few hours.
BTW, you shouldn't have to cook an "ice box" pie.
Two cans no-fat sweetened condensed milk
2/3 cup fresh-squeezed lemon or lime juice
Finely grated zest from the fruit
1/2 tsp salt
Mix thoroughly with an immersion blender. The salt and the citric acid will thicken the milk without the need for eggs. Pour into a crust and chill for a few hours.
BTW, you shouldn't have to cook an "ice box" pie.
Posted on 12/24/12 at 1:36 am to Layabout
quote:
BTW, you shouldn't have to cook an "ice box" pie.
You don't have to, I have made them both ways, it just helps the pie set
Posted on 12/24/12 at 8:12 am to Btrtigerfan
What a coincidence. A friend just gave us a bunch of Meyer lemons off her tree and my wife wants to make lemon icebox pie. I think we're going to use the Emeril's recipe.
I'm going to cook Osso Bucco.
I'm going to cook Osso Bucco.
Posted on 12/24/12 at 1:46 pm to VOR
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub Cool Whip
Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.
1/2 cup lemon juice
1 graham cracker crust
1 small tub Cool Whip
Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.
Posted on 12/24/12 at 1:58 pm to ruzil
quote:
Courtesy of Emeril
Ingredients
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Directions
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.
That looks really good. I may try that.
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