I made a couple of pound cakes for a friend’s mom in late winter. I delivered them and she told me that I needed to learn how to make a lemon icebox pie. Being a baker who does love a challenge, I researched on the internet and found a recipe that I liked. It was really simple to make and no baking was required. I made a couple for Easter and a few during the summer. However, the photo above is the last lemon icebox pie for the year. I made it for my friend’s mom who inspired me to learn about lemon icebox pie. I took it over to her and she was totally surprised and quite pleased. She said it was her favorite dessert. That truly warmed my heart.
I used Emeril Lagasse’s Lemon Icebox Pie recipe as shown below.
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Note: I actually froze mine overnight then put it in refrigerator a few hours before serving so it would still be firm. I want to try it with limes too!
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-icebox-pie-recipe/index.html?oc=linkback