With the temperatures climbing in Austin, I thought it was time to make my Lemon Icebox Pie. It's zesty, creamy and cool with a crunchy graham cracker crust. Served it last night to my friends as we gathered in our cul-de-sac and watched the kiddos play until 11:00 p.m. If you are pressed for time, use a purchased crust, but in all honestly it only takes a few minutes to make it yourself.
Lemon Icebox Pie
Graham Cracker Crust Ingredients:
- 1 1/2 C graham crackers, crushed
- 1/4 C sugar
- 1/3 C butter, melted
- zest of 1 lemon
Directions: Heat oven to 375 degrees. In a bowl mix the crushed graham crackers, sugar, melted butter and lemon zest together. Press into the bottom and sides of a pie plate and bake 8 minutes until golden. Cool.
- 2 8 oz packages cream cheese, softened
- 1 14 oz can sweetened condensed milk
- juice of 4 lemons
- zest of 2 lemons
- 1 1/2 C heavy whipped cream
- 1/4 C powdered sugar
- 1 T lemon extract
Directions: In a medium bowl beat cream cheese until fluffy. Add condensed milk, lemon juice and zest and mix until smooth. Set aside. In a large bowl, beat heavy cream until soft peaks. Add powdered sugar and lemon extract and continue to beat until stiff peaks form. Gently fold cream into cream cheese mixture and spoon into cooled graham cracker crust. Refrigerate at least 2 hours to set.
Your pie looks so good. I have made this before. It will be awhile, before we can sit out on the patio, here. Lucky you!
Oh I wish the temperatures were climbing up north, it's still so cold here! But that would not stop me from having some of this delicious-looking pie :) Yummy!
I'm looking forward to warm evenings when I can sit outside. This pie will definitely be part of the plans. Thanks for sharing.
The pie looks wonderful.
Yes, yes, yes! I love lemon. I love pie and I love cream cheese. Ergo, I'm going to LOVE this!
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