***Separate the eggs when they are cold (it’s easier to do then), then allow the whites to come to room temperature before making the meringue. It is made by the same company that makes Eagle Brand, but it is a little hard to find where I live. **I like Meadow Gold sweetened condensed milk too, when I can find it.
#LEMON ICEBOX PIE CRACKER#
The frozen pie has a jiggly silken filling in a buttery graham cracker crust. With an electric mixer, beat sweetened condensed milk, cream cheese, lemon zest, and lemon juice until smooth. Place in freezer until firm, about 15 minutes. Press mixture into the bottom and up the sides of a 9-inch pie plate. A vanilla wafer crust or a zweiback crust would be good too. This classic Southern lemon icebox pie is adapted from Clancy's in New Orleans. Stir in melted butter, 1 tablespoon sugar, and salt. *My mom always used a graham cracker crust. Pile lightly on pie filling.īake at 325☏ until meringue is lightly browned. Add sugar gradually, beating until stiff and glossy but not dry. Pour into chilled crumb crust or cooled pastry shell.Īdd cream of tartar to egg whites beat until almost stiff enough to hold a peak. These large boxes were fitted with a large block of ice used to keep foods cool and keep them from spoiling. In mixing bowl, combine Eagle Brand milk, lemon juice, lemon rind, and egg yolks stir until mixture thickens. The Lemon Icebox pie gets its name from days of old when refrigerators were preceded with old fashioned Ice boxes. A two-egg meringue is just not enough to have good coverage for a pie.ġ (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)**
![lemon icebox pie lemon icebox pie](https://www.lovelesscafe.com/wp-content/uploads/2019/11/lemon-icebox-pie-recipe.jpg)
Likewise, I increased the four tablespoons of sugar for sweetening the meringue to six: two tablespoons of sugar for each egg white is the rule of thumb with meringues. I increased the egg whites to three from the recipe’s original two. Key lime pie has whipped cream on it: lemon icebox pie has a meringue. They have since renamed it “Magic Lemon Pie” and have replaced the meringue with a whipped cream topping. Lemon Icebox Pie Recipe 1 cup graham cracker crumbs (9 whole graham crackers) cup unsweetened shredded coconut¼ cup coconut oil, melted¼ teaspoon salt8 large egg yolks1 tablespoon lemon zest1 ¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)1 cup lemon juiceToasted unsweetened coconut flakes & lemon slices for garnish Follow. It was originally on the Eagle Brand Sweetened Condensed Milk can. Dust with powdered sugar.This is my dad’s favorite recipe. In this version, everything is simplified by using lemon jello. The lemons have a nice tartness but not too tart. Lemon icebox pies are very similar to key lime pies but of course, you use lemons instead of limes. This homemade ice cream with just four simple ingredients and a tangy citrus twist reinvents the classic Southern. What exactly is a Lemon Icebox Pie Well, first of all, you don’t want to confuse it with an icebox cake.
![lemon icebox pie lemon icebox pie](https://4.bp.blogspot.com/-yPSJzkWnT28/UUS0BDHMvoI/AAAAAAAAAV8/r5kg6YC8t1U/s1600/lemon+icebox+squares.jpg)
If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)įor serving: If desired, top with the blackberries, raspberries and mint. Try a scoop of Lemon Icebox Pie Ice Cream.
![lemon icebox pie lemon icebox pie](https://www.aspicyperspective.com/wp-content/uploads/2021/03/lemon-icebox-pie-14.jpg)
Bake for 8 minutes or until dry and firm. Press into the bottom and all the way up the sides of the prepared pie plate. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. In a medium bowl, stir together graham crumbs and melted butter. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Pour the filling into the cooled pie shell. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined. To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Set aside to cool while making the filling.įor the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Add the melted butter and granulated sugar and process until well combined the texture should be that of dry sand. Lemon icebox pies are very similar to key lime pies but of course, you use lemons instead of limes. For the crust: Preheat the oven to 350 degrees F.īreak the graham crackers, add them to a food processor and process to fine crumbs.