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Topic: Easy Lemon Icebox Pie  (Read 4241 times)
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retroeva
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« on: July 31, 2007 12:34:18 PM »



It wasnt everything I dreamed for but it was a breeze to make and everyone else ate it up super quick!

INGREDIENTS
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
DIRECTIONS
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.
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« Reply #1 on: July 31, 2007 12:37:21 PM »

oh my gosh that looks sooo good. I could go for a piece right now!!
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retroeva
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« Reply #2 on: July 31, 2007 12:39:55 PM »

Ha! I love making food look pretty, even if it doesnt taste as good as I wanted to, people are still impressed Wink
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« Reply #3 on: July 31, 2007 12:44:23 PM »

looks great! i may try that Cheesy
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« Reply #4 on: July 31, 2007 03:14:02 PM »

That sounds great -- might have to try it this weekend.  Yum!
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« Reply #5 on: July 31, 2007 04:26:33 PM »

That looks fantastic and so refreshing! Yum!
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« Reply #6 on: July 31, 2007 09:37:18 PM »

I love anything lemon!  It sure looks tasty  Grin.

I have a lemon icebox pie recipe that is slightly different -- no cream cheese, more lemons (it's tart and then some!), whole vanilla wafers for crust, and meringue topping. Let me know if you'd like the recipe.  It's a family favorite and is super easy to make. 
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retroeva
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« Reply #7 on: August 01, 2007 07:27:27 AM »

oh wow, that sounds great! This one wasnt tart enough for me Undecided
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« Reply #8 on: August 01, 2007 02:07:00 PM »

oh, that looks so yummy!
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« Reply #9 on: August 01, 2007 03:02:49 PM »

retroeva, this is the lemon icebox pie recipe that my paternal grandma used since before I was born (I'm 41). I thought she said she got the recipe from her mom . . .

1 box Nabisco-brand 'Nilla wafers
1 (14-oz) can sweetened condensed milk
2 lg. eggs, separated
juice of 4 to 5 freshly-squeezed small to med. lemons, to equal somewhere between 1/2 C. and 3/4 C. juice (don't use bottled juice)
2 T. sugar

Crust: Place the vanilla wafers in a single layer on the bottom and up the sides of a glass pie pan. (Don't crumble or crush the cookies; leave them whole.)

Filling: Whisk together the can of sweetened condensed milk, the 2 egg yolks, and the lemon juice until well blended. Pour carefully on top of the vanilla wafers.

Meringue: Beat together the 2 egg whites and 2 T. sugar with an electric mixer until stiff peaks form. Pour on top of filling.

Bake at 300 - 325 degrees until the meringue is lightly browned. Cool at room temp for about half an hour, then chill for at least 4 hours. Tastes best when served cold. Store in the fridge.

~~~~~~~~~~~~~~~~

I've also made this using limes instead of lemons; delish!

The more juice you use, the more tart the filling will be. But there's a fine line there -- if you use too much juice, the filling will be runny. So I would say not more than 3/4 C. juice.  Even 1/2 C. juice makes the filling tart.

If I was asked to bring only one dessert for holidays or other family get-togethers, hands-down this is the one my sibs and sibs-in-law would request.

I have, in the past, doubled the filling ingredients and not used a meringue topping, but that is REALLY jaw-locking  Grin
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