LEMON ICEBOX PIE WITH FROZEN LEMONADE
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
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
FROZEN LEMON PIE
With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
LEMON ICE BOX PIE (FROZEN - CRACKER BARREL COPYCAT)
I had the Lemon Ice Box Pie at Cracker Barrel, and was determined to find a copycat. I've adapted this recipe, and I think it fits the bill!
Provided by Connie K
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
- Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
- Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
- Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
- Cover pie and place in freezer.
- Pie may be kept in freezer for several days until ready to serve.
- Take from freezer 10- 15 minutes before serving.
Nutrition Facts : Calories 517.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 52.9, Sodium 363.9, Carbohydrate 68.7, Fiber 0.7, Sugar 55, Protein 8.3
FROZEN LEMON PIE
Steps:
- Combine egg yolks, lemon juice, lemon rind, salt and sugar in a sauce pan and cook over medium heat until slightly thick. Stir constantly to avoid scorching. Put mixture in the refrigerator or freezer to get real cold. Note: Do not beat egg whites and whipping cream until the lemon mixture has cooled. Beat egg whites until fluffy and set aside. Beat whipping cream until fluffy. Put whipping cream and egg whites in large bowl and then fold in the lemon mixture. Crush vanilla wafers in food processor and add butter. Save a few wafers to crush and sprinkle on top of pie. Line pie pan with crushed vanilla wafer/butter mixture. Pour or spoon lemon filling into pie pan and sprinkle vanilla wafer crumbs on top. Place in freezer. For a more robust flavor, let pie slice set for about 5 to 10 minutes prior to eating. Triple this recipe for two deep dish 10 inch pies.
FROZEN LEMON PIE POPS
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Dessert Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Lemon Summer Family Reunion Party Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 to 20 (3- to 5-ounce) ice pops
Number Of Ingredients 6
Steps:
- Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
- Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
- Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
- To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
FROZEN LEMON CREAM PIE
Make and share this Frozen Lemon Cream Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Separate Eggs.
- Be sure to use only Grade A Uncracked Eggs!
- In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
- In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.
- Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.
- Fold in remaining whipped cream.
- Spoon into prepared crust.
- Freeze at least 3 hours or until firm.
- Serve more whipped cream or Blueberry 'n' Spice Sauce.
FROZEN LEMON MOUSSE PIE
This a great pie to serve on a humid hot day when you take a forkful you will forget about the weather and ask for another slice of pie. I like to serve it with a sauce made from 3 or 4 different kinds of fruit,.
Provided by Marian Arbour
Categories Fruit Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
- 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
- 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.
FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)
Provided by á-20886
Number Of Ingredients 11
Steps:
- In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight
EASIEST FROZEN LEMON FLUFF PIE
Yum!!! Fluffy easy pie! What more could you want? I usually make this with lemonade concentrate, but you could use ANY concentrate...limeade... orange juice...fruit punch... I want to try Pina Colada next! It's so quick and easy. Just delicious, yet light. My kind of dessert!
Provided by Jennibear
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
- Enjoy your frozen fluff!
Nutrition Facts : Calories 445.4, Fat 22.4, SaturatedFat 10.9, Cholesterol 56, Sodium 245.6, Carbohydrate 57.8, Fiber 0.5, Sugar 48.2, Protein 5.8
FROZEN LEMON GINGERSNAP PIE
Categories Milk/Cream Ice Cream Machine Citrus Dairy Egg Dessert Bake Freeze/Chill Frozen Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F.
- Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.
- Make ice cream:
- Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
- Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.
- Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
- About 20 minutes before serving, put pie in refrigerator to soften.
FROZEN BLACKBERRY-LEMON CHIFFON PIE
I made this recipe for a summer BBQ and there were no leftovers. I have also made this using 3 cups strawberries as well.
Provided by nortocbaking101
Categories Pie
Time 9h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
- Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.
Nutrition Facts : Calories 166.1, Fat 4.2, SaturatedFat 2, Cholesterol 7.8, Sodium 144.1, Carbohydrate 30.8, Fiber 2.2, Sugar 24.1, Protein 2.5
FROZEN BLACKBERRY-LEMON CHIFFON PIE
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.
FROZEN LEMON GINGER SNAP PIE
Steps:
- Make crust
- Preheat the oven to 350°F.
- Toss together the cookie crumbs, butter, and sugar with a fork until crumbs are moistened. Press evenly onto bottom and up the side of a 10-inch glass or ceramic pie plate. Bake the crust in the middle of the oven 7 minutes, then cool on a rack.
- Make ice cream
- Bring the cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk the yolks in a bowl until blended, then add the hot cream mixture in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
- Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer's directions.
- Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
- About 20 minutes before serving, put the pie in the refrigerator to soften.
- Do ahead
- The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.
FROZEN LEMON PIE
Lemons! I LOVE lemons! This recipe uses Lemonade though! It's the flavor that counts, right?
Provided by Susan Cutler
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Whip lemonade, cool whip, and condensed milk with mixer. Pour into pie crust and freeze.
- 2. Set out for about 15 minutes before slicing/serving.
- 3. **Ideas: 1. HAWAII'S OWN has 'Passion Lemonade Concentrate' and 'Mango Lemonade Concentrate'! I haven't used these flavors, however, I think they would work really well. 2. Add a little lemon zest or a lemon curl on the top of your pie for decoration! 3. Add an amount of cut up soft fruit to make your pie more interesting. Use your imagination!
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