Lubys Cafeteria Lemon Icebox Pie Recipes

Steps:

• Preheat the oven to 350°F.
• In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
• Mix until well blended.
• Pour into crust.
• Bake 5 minutes.
• Refrigerate at least 2 hours.
• In large bowl, beat egg whites until soft peaks form.
• Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Spread over filling making sure to go to edge of crust.
• Bake 12 to 15 minutes or until lightly browned.
• Refrigerate until served.

Steps:

• Preheat oven to 300 degrees In a medium bowl, combine milk, egg yolks, lemon juice and lemon peel. Mix until well blended; pour into prepared crust Bake for 5 minutes. Refrigerate at least 2 hours. Preheat oven to 350 degrees. In a large bowl, beat egg whites until soft peaks form. Add sugar, a tablespoon at a time, beating constantly until stiff peaks form. Spread over filling to edge of crust. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served.

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

Steps:

• In a large, heavy bottom saucepan, bring 2 cups milk, sugar, chocolate and butter to a boil. Remove from heat.
• Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to the cooked mixture, stirring constantly.
• Return to heat, adjusting the burner to low. Mix with wire whisk until thick and smooth.
• Stir in marshmallows and continue stirring until melted.
• Pour into pie shell. Pat plastic wrap onto top of pie to avoid cracking and refrigerate for several hours or overnight.

Steps:

• Preheat oven to 300°F.
• Lightly grease or spray with cooking spray a 9" pie plate.
• In large mixing bowl, beat egg whites and baking powder until soft peaks form.
• Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Using a rubber scraper, fold in graham crackers and pecan pieces.
• Spoon into pie plate.
• Bake 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely on wire rack.
• In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
• Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
• Top pie with whipped cream.
• Sprinkle with pecans and refrigerate until served.