Best Lemon Icebox Pie I Recipes
LEMON ICEBOX PIE I
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
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
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
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
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
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 III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
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