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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/3 cups - crushed shortbread cookies
  • 3 tablespoons - lemon drops, finely crushed
  • 1/4 cups - butter, melted
  • 1 cups - sugar
  • 1 envelopes - unflavored gelatin
  • 2 tablespoons - cornstarch
  • 1 tablespoons - finely shredded lemon peel
  • 6 tablespoons - lemon juice
  • 6 tablespoons - water
  • 6 - egg yolks, lightly beaten
  • 1/4 cups - butter, cut up
  • 32 ounces - vanilla greek yogurt
  • 1/2 cups - whipping cream
  • 1 tablespoons - lemon drops, finely crushed
  • Directions:

    1. For crust, in a medium bowl combine cookie crumbs, the 3 tbsp. crushed lemon drops, and melted butter. Press into bottom of 9- or 10-inch pie plate or an 8- or 9-inch springform pan. Set aside.
    2. For filling, in a medium saucepan combine sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
    3. Stir half of the lemon mixture into the egg yolks. Return egg mixture to saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add cut-up butter, stirring until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.
    4. Place yogurt in a large bowl; gradually stir in lemon mixture. Carefully spoon into crust-lined pan. Cover and chill overnight.
    5. For topping, in chilled medium bowl, beat whipping cream to soft peaks; fold in 1 tbsp. crushed lemon drops. To serve, carefully loosen and remove sides of springform pan, if using. Top pie with whipped cream mixture and some Candied Lemon Slices (optional) and fresh mint, if desired.
    Candied Lemon Slices -- In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boil; reduce heat. Add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool (Tip: Cover and chill leftover syrup for up to 2 weeks. Use for sweetening iced tea or toss with fresh berries for a quick dessert.)

    Brief Description

    Make ahead this no-bake light and lemony pie & serve straight from the fridge.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 45 min


    Better Homes & Gardens

    Posted By:


    Posted On:

    September 1, 2012

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