NO-BAKE LEMON ICEBOX PIE
This easy no-bake lemon ice box pie is cool, creamy, and delicious. The lemon flavor is light and refreshing.
Provided by Lynda
Categories Desserts
Time 2h15m
Number Of Ingredients 5
Steps:
- Place half-and-half and pudding mixture in the bowl of a stand mixer and mix at low speed for 30 seconds. Increase speed to high and beat for 1-2 minutes.
- Add 8 ounces of Cool Whip and mix on low speed until mixture is well blended. Fold in lemon zest.
- Pour pudding mixture into prepared pie crust.
- Spread remaining Cool Whip on top of lemon pudding mixture. Freeze pie for at least 2 hours.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 42 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 223 mg, Fiber 1 g, Sugar 13 g
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
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
LEMON ICEBOX PIE
Steps:
- 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.
LEMON ICEBOX PUDDING
When I went to work at Prudential in 1970, there really was a free lunch for all employees. This dessert was one of their most popular.
Provided by CCLady
Categories Dessert
Time 23m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Chill evaporated milk for several hours.
- Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
- In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
- Cook over boiling water until thickened, 2-3 minutes.
- Add lemon peel.
- Stir in gelatin.
- Cool until syrupy.
- Beat egg whites to form stiff peaks.
- Fold egg whites into cooled gelatin mixture.
- Whip chilled milk until light.
- Fold milk gently into gelatin mixture.
- Blend cookie crumbs, nuts and melted butter.
- Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
- Spoon 1/2 of the lemon mixture over the crumbs.
- Repeat; end with the last 1/3 of the crumbs.
- Chill until firm.
Nutrition Facts : Calories 257.6, Fat 14.3, SaturatedFat 5.2, Cholesterol 58.8, Sodium 182, Carbohydrate 28, Fiber 1.1, Sugar 7.3, Protein 5.8
LEMON ICEBOX DESSERT
I always remember my mom making this for her bridge club and hoping that when I got home from school she would have a piece left for me...she always did! -Sue Draheim
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 141mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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