Lemon Icebox Pie

 *The Deep South's creamy answer to Lemon Meringue!

2 14-ounce cans sweetened condensed milk
2 egg yolks, slightly beaten
zest from 1 whole lemon
1 tsp lemon extract
1/2 cup fresh squeezed lemon juice
1 9-inch graham cracker crumb piecrust
prepared whipped cream for topping

Mix sweetened condensed milk and egg yolks together in a bowl.  Combine lemon zest, extract and juice and add to mixture in a steady stream while whisking until well blended. Mixture will thicken. Pour into piecrust and chill immediately for at least 4 hours. Top with whipped cream before serving. Makes 1 9-inch pie.
 
 
 

Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com

You are here:

Pies, Pastry & Dessert Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Index
Pies, Pastry & Dessert Index