How To Make Lemon Icebox Pie
Ingredients
2 14oz cans of sweetend condensed milk
4 egg yolks
1/2 cup of lemon juice
1 cup of sour cream
1 tsp of lemon zest
1 prepared pie crust (baked)
Instructions
1. In medium size sauce pan, whisk together milk, egg yolks and lemon juice.
2. Cook on medium heat until mixture comes to a low boil. Cook mixture for 1 minute.
3. Remove from heat. Allow filling to cool to room temperature. Stirring occasionally..
4. Add sour cream and zest to lemon mixture. Stir well and pour into prepared pie crust.
5. Top with fresh whipped cream or merengue.
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HOW TO MAKE THE BEST TASTING LEMON PIE RECIPE
Today I'm going to show you how I make the BEST TASTING LEMON PIE RECIPE. Grab your ingredients and make one along with me. RECIPE BELOW
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Ingredients you'll need:
• 1 - 9oz Keebler Graham Cracker Pie Crust
• 1 8oz Package of Cream Cheese
• 1 14oz Can Sweetened Condensed Milk
• 1/2 Cup Fresh Squeezed Lemon Juice (You can use bottled, but fresh is best)
• Lemons (Zest & Garnish)
Instructions:
• Add cream cheese, sweetened condensed milk & lemon juice to a medium size mixing bowl
• Grate about 2 teaspoons of Lemon zest into your bowl of ingredients (OPTIONAL)
• Mix ingredients until smooth and creamy
• Pour contents of mixture into you graham cracker pie crust
• Cover and place in the refrigerator for 4-6 hours (Can be stored overnight also)
STEP 2
• Once you are ready to begin serving your pie, add your garnish if desired
• Slice & serve
ENJOY!
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Recipe | Lemon Ice Box Pie (non-bake)
This non-bake Lemon Ice Box Pie is super simple to make!
With only 4 ingredients and a “little time, you can impress your friends and family with a dessert that can satisfy their sweet and sour taste buds all at the same time.
INGREDIENTS:
*1 14oz can of sweetened condensed milk (Nestle or Eagle Brand)
*The juice of 3 - 4 lemons
*1 8oz Cool Whip (whip cream)
*1 9oz Keebler Graham Cracker Pie Crust
(or you can make your own w/graham cracker crumbs & butter)
INSTRUCTIONS:
Mix half of the cool whip, sweetened condensed milk and lemon juice in a bowl.
(reserve the remaining cool whip in the refrigerator)
Pour the mix into the pie shell and place it in the freezer.
Freeze the mixture for 2-3 hours (or longer)
Once your pie mix is firm or solid, add the rest of the cool whip on top and place the pie back in the freezer for another 2-3 hours or longer.
Once the whole pie is firm to cut, garnish and serve :)
Enjoy xo
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HOW TO MAKE LEMON ICE BOX PIE
THIS IS A SIMPLE AND EASY LEMON PIE RECIPE FOR THOSE WHO LOVE LEMON!! A FEW SIMPLE INGREDIENTS AND YOU CAN ADD THIS SUPER SIMPLE YET DELICIOUS RECIPE YOUR MENU. YES I KNOW WE CAN DO IT SEVERAL DIFFERENT WAYS THIS IS JUST A SIMPLE EASY RECIPE ANYONE CAN USE. FEEL FREE TO USE EAGLE BRAND MILK AS WELL I LOVE IT THE STORE JUST DID NOT HAVE IT AT THE TIME. THANK YOU FOR WATCHING
Fresh and Easy Homemade Lemon Pie
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
03:51 Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
04:09 Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
04:37 Pipe or dollop over pie before serving.
NOTE: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
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No Bake Lemon (or Lime) Icebox Pie Recipe
This easy no bake lemon icebox pie takes less than 5 minutes to make! There aren't any eggs - just creamy, tangy goodness in a graham cracker crust!. Use lime juice and limes for a delicious variation.
You can serve it frozen or just chilled -- and best of all you can make several ahead of time and keep them in the freezer for when you need a quick dessert.
It's an easy, beginner recipe with my expert tips for success!
Be sure to watch to the end for the outtakes!
Print the recipe:
You'll find the crumb crust recipe here:
No Bake Lemon (or Lime) Icebox Pie
8 servings
Ingredients
1 crumb crust
3/4 cup lemon juice (or lime juice)
2 cans Eagle Brand Sweetened Condensed Milk
1/2 teaspoon vanilla
1 teaspoon lemon zest (or lime zest)
Instructions:
Mix the Eagle Brand and vanilla.
Add the lemon juice and lemon zest, stirring with a whisk until it thickens.
Pour into the chilled pie crust.
Chill for 4 hours or freeze overnight.
Top with whipped cream if desired.
If frozen allow to stand at room temperature for 20 minutes before serving.
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