Image Via I have received a few requests to share my lemon icebox pie recipe. This pie is wonderful and we have it at absolutely every holiday. I even have a cake recipe that is also Lemon Icebox.
I want to give a warning that the recipe uses two uncooked egg yolks. My family has been making this pie way longer than I have been alive, and the yolks have never been a problem. But, if the raw egg scares you, I believe Emeril's recipe does not call for egg. After searching different recipes, I may also add a block of cream cheese to mine to thicken it up a bit, because lets face it, cream cheese makes everything better!
Lemon Icebox Pie - (Recipe from my lovely mawmaw)
1 graham cracker crust (Chilled) - If you can find a Nilla wafer crust, they are even better
1/2 cup lemon juice (minute maid makes frozen lemon juice and it works perfectly)
1tsp grated lemon rind (I usually leave this out if I use the minute maid juice)
1 can (14 oz.) Condensed milk
2 eggs yolks
Combine lemon juice and rind. Gradually stir into condensed milk. Add yolks one at a time and stir until blended. Pour into chilled crust. Put in fridge to set. Top with Cool Whip topping.
Enjoy!
AWESOME! I was just gonna comment your last post and say you should post a recipe for this !
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ReplyDeleteThe acid in the lemon juice "cooks" the egg yolks. :) No need to worry about them. This looks so delicious. Might have to tempt my boyfriend away from his health-food with it... *shifty eyes*
ReplyDeleteThat's almost identical to our lemon meringue pie filling, we just put meringue on top and bake it before chilling it. YUM!
ReplyDeleteYummy! PS- I gave the liebster award!
ReplyDeleteThat looks good!
ReplyDeletegood information ... I have read and will be added to my personal knowledge... thanks
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