Mamas Lemon Ice Box Pie Recipes

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MAMA'S LEMON ICE BOX PIE

This pie is made with bottled lemon juice. I've never tried it with fresh. Bottled juices usually have added lemon oil and lemon essence. I use the Pompeii Lemon Juice that comes in the little yellow round ball. It's really a good ice box pie.

Provided by Susan Feliciano

Categories     Pies

Time 40m

Number Of Ingredients 5



Mama's Lemon Ice Box Pie image

Steps:

  • 1. Preheat oven to 325°. In mixing bowl, beat egg yolks until smooth. Gradually blend in the condensed milk and lemon juice. Beat slowly until smooth. Pour into prepared pie crust.
  • 2. Bake for 30 minutes. Remove from oven and let cool at room temperature for 1 hour. Chill in refrigerator at least 2 hours or until serving time. Top with cool whip or whipped cream. Refrigerate leftovers.

14 oz can sweetened condensed milk
3 egg yolks
1/2 c bottled lemon juice
1 graham cracker or baked pie crust (9-inch)
1 container cool whip or redi-whip

LEMON ICEBOX PIE I

This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Linda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 6



Lemon Icebox Pie I image

Steps:

  • Preheat broiler to 500 degrees F (260 degrees C).
  • In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
  • In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
  • Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup lemon juice
3 egg whites
5 teaspoons white sugar

LEMON ICEBOX PIE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 13



Lemon Icebox Pie image

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
  • Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
  • For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
  • To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
  • Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
  • For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

EASY SOUTHERN LEMON ICEBOX PIE

I was born and raised in Louisiana. As a result, cooking good southern comfort food is second nature to me. This is an easy southern Lemon Icebox Pie recipe that I've loved since I was a little girl. You won't be disappointed.

Provided by J_Suzanne

Categories     Pie

Time 10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 6



Easy Southern Lemon Icebox Pie image

Steps:

  • Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
  • Pour into crust and refrigerate overnight.
  • NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note '2 extra servings' on the label.
  • NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.

1 (8 ounce) container whipped cream (Cool Whip)
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice (can be fresh or bottled)
1 teaspoon vanilla extract
1 large prepared graham cracker crust

LEMON ICEBOX PIE WITH FROZEN LEMONADE

My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.

Provided by Rhonda Brock Fuller

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 5



Lemon Icebox Pie with Frozen Lemonade image

Steps:

  • Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g

1 (14 ounce) can sweetened condensed milk
3 ½ fluid ounces frozen lemonade concentrate, partially thawed
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 tablespoon lemon zest, or to taste

LEMONADE ICEBOX PIE

You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. -Cheryl Wilt, Eglon, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Lemonade Icebox Pie image

Steps:

  • In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

Nutrition Facts : Calories 491 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 61g carbohydrate (52g sugars, Fiber 0 fiber), Protein 7g protein.

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

NO-BAKE LEMON ICEBOX PIE

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 8



No-Bake Lemon Icebox Pie image

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.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

MAMA'S LEMON ICEBOX PIE

I found this recipe for ZWT9, and am so wanting to make it very soon. I found this on a site " A Cajun Down Under " --Stories of a Cajun girl living in Sydney Australia. She has adapted this recipe for Australian Ingredients and states -- I've had to make one change to suit Australian ingredients as there is no such thing as Graham Cracker Crust here. Mama used the ready made crust, but I've had to make my own.

Provided by Tisme

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Mama's Lemon Icebox Pie image

Steps:

  • To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
  • Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
  • To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
  • Stir the lemon juice into the condensed milk mixture until well combined.
  • Pour the lemon mixture into 2 pie crusts and top with the meringue.
  • Bake at 400F (200C) until slightly browned.
  • Let the pie cool and then place in the fridge until ready to serve.
  • Notes:
  • When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.

granita biscuit, crushed to a fine crumb
12 tablespoons butter
6 eggs, separated
6 lemons, juiced
3 (395 g) cans condensed milk
1/4 teaspoon cream of tartar
1 teaspoon vanilla
4 tablespoons sugar

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