Anita F. Henck
14th July 2007, 12:38 PM (12:38)
I saw elsewhere that Mike Schutz requested a recipe for lemon icebox pie. Here's our family recipe. It's very easy. I've listed a number of variations at the end.
It is very sweet and an acquired taste for non-Southerners!
Lemon Icebox Pie
3 egg yolks
14 oz can Eagle brand condensed milk
1/2 c. lemon juice concentrate
graham cracker pie crust (see below)
Preheat oven to 350 degrees. Beat egg yolks, stir in milk and lemon juice. Pour into crust. Bake for 8 minutes. Cool to room temperature. Refrigerate until cold. Serve with whipped cream on top.
Variation #1 -- Some people freeze it after cooling, and serve it as frozen pie. Also very good.
Variation #2 -- for pie with meringue topping -- Beat 3 egg whites with 1/4 tsp cream of tartar (powdered spice, for the non-cooks in our bunch!), and 6 T sugar. Spread across the pie top, touching crust all around, and raising into decorative peaks. Bake pie at 475 degrees until peaks are browned.
Homemade graham cracker pie crust
9" pie -- 1-1/2 cups of graham cracker crumbs (about 10 large rectangles), 3 T sugar, 1/3 cup melted butter. Lightly mix together, spread into pie pan and bake at 350 degrees for 10 minutes. Cool completely before adding pie filling.
Variation (our family favorite)
Make pie crust above but substitute gingersnap cookie crumbs
NOTE: If you use a deep-dish pie plate (my favorite is a Pennsylvania Dutch pottery one), you may have to double the filling recipe and adjust the cooking time accordingly.
It is very sweet and an acquired taste for non-Southerners!
Lemon Icebox Pie
3 egg yolks
14 oz can Eagle brand condensed milk
1/2 c. lemon juice concentrate
graham cracker pie crust (see below)
Preheat oven to 350 degrees. Beat egg yolks, stir in milk and lemon juice. Pour into crust. Bake for 8 minutes. Cool to room temperature. Refrigerate until cold. Serve with whipped cream on top.
Variation #1 -- Some people freeze it after cooling, and serve it as frozen pie. Also very good.
Variation #2 -- for pie with meringue topping -- Beat 3 egg whites with 1/4 tsp cream of tartar (powdered spice, for the non-cooks in our bunch!), and 6 T sugar. Spread across the pie top, touching crust all around, and raising into decorative peaks. Bake pie at 475 degrees until peaks are browned.
Homemade graham cracker pie crust
9" pie -- 1-1/2 cups of graham cracker crumbs (about 10 large rectangles), 3 T sugar, 1/3 cup melted butter. Lightly mix together, spread into pie pan and bake at 350 degrees for 10 minutes. Cool completely before adding pie filling.
Variation (our family favorite)
Make pie crust above but substitute gingersnap cookie crumbs
NOTE: If you use a deep-dish pie plate (my favorite is a Pennsylvania Dutch pottery one), you may have to double the filling recipe and adjust the cooking time accordingly.