Lemon Ice Box Pie
Posted: Wed Aug 26, 2009 6:07 am
Lemon Ice Box pie is one of those no-bake Southern American staples that cools the heat of any day and makes life worth living.
INGREDIENTS (Nutrition)
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.
And for those purists who must cook, here is a cooked version:
For the crust:
1 1/2 cups (6 ounces) graham cracker crumbs (10 to 12 full-size crackers)
2 tablespoons ground cinnamon
1/4 pound (1 stick) unsalted butter, melted and cooled
For the filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice
Whipped cream
PreparationTo make the crust:
In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.
To make the filling:
In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
Serve wedges cold with plenty of whipped cream, just like Miss Essie did. Store covered in the refrigerator.
INGREDIENTS (Nutrition)
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.
And for those purists who must cook, here is a cooked version:
For the crust:
1 1/2 cups (6 ounces) graham cracker crumbs (10 to 12 full-size crackers)
2 tablespoons ground cinnamon
1/4 pound (1 stick) unsalted butter, melted and cooled
For the filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice
Whipped cream
PreparationTo make the crust:
In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.
To make the filling:
In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
Serve wedges cold with plenty of whipped cream, just like Miss Essie did. Store covered in the refrigerator.
You've just reminded me of those 'wonderful' new cheesecakes mixes that came out in boxes in the 1970's. Thank goodness some of us learnt how to start from scratch without taking any longer. And ooooh the difference in flavour. 
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