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Lemon Icebox Pie
Lemon Icebox Pie is the perfect summer dessert. Cool, light, and tangy, you can enjoy this refreshing treat on any occasion. The pie is a refreshing dessert that features a tart and creamy lemon filling encased in a buttery graham cracker crust. Unlike a lemon meringue pie, this creamy lemon icebox pie does not use egg whites or egg yolks. It’s an old-fashioned no-bake pie and can be chilled in the refrigerator.
Ingredients
Instructions
- Step 1
In a medium size mixing bowl whisk together sweetened condensed milk and vanilla.
- Step 2
Add in lemon juice and lemon zest and whisk until thickened. If a brighter yellow color is desired add a few drops of yellow food coloring and mix in.
- Step 3
Pour lemon mixture into crust and spread evenly.
- Step 4
Cover and refrigerator for at least 4 hours. You can also freeze it overnight.
- Step 5
If frozen remove from the freezer 20 minutes before serving.
- Step 6
Slice into 8 equal pieces and serve with a dollop of whipped cream if desired.
Tips & Tricks
Per serving
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