CREAMY LEMON ICEBOX
PIE
This Tangy Lemon Icebox Pie delivers a cool, creamy texture with bright citrus flavor in every delicious, smooth and creamy bite. It barely lasted 3 days between my husband and me. So good and as good as the sugar-filled Lemon Icebox pies that I remember; also similar in texture to key lime pie. It is an easy make-ahead dessert that is perfect for the summer or anytime really, but typically it is a very popular spring and summer dessert.
It is fairly quick and easy to make, especially since my condensed milk recipe is a simple blender recipe. The filling is very smooth with no lumps. Keep the pie in the fridge.
You can add the lemon zest in the filling and blend until smooth. I simply added it on top as it doubles as garnish. You can do both to increase the lemon flavor, but I found this pie to be simply perfect as written. You won't be able to stop with only one slice!
You can use a food processor or electric mixer for the filling. Normally a homemade graham cracker crust from graham cracker crumbs is used with this pie, but my cookie dough crust was delicious.
No eggs are used in the filing, so it is a perfect no-bake filling. Only the crust is baked.
If you like, you can garnish the pie with whipped cream or my Creme Fraiche recipe. This lemon filling is similar to a lemon cream pie but better. This lemon icebox pie recipe is sure to be everyone's favorite. Keep leftovers in the refrigerator.
INGREDIENTS:
Cookie Dough Crust:
1/3
cup butter, softened (75 mL)
1 large egg
Liquid sweetener to equal 1/3 cup sugar (75 mL)
2 tbsp allulose (30 mL)
1 tsp vanilla extract (5 mL)
1/2
tsp molasses, optional (2 mL)
11/4 cups Gluten-Free Bake Mix 2, OR (300 mL)
Keto Bake Mix, OR almond flour
Filling:
Blender Condensed Milk Recipe (click here)
(I only needed 1/4
cup (60 mL) boiling water to get a smooth result)
8 oz cream cheese, softened (250 g)
1/2
cup freshly squeezed lemon juice (125 mL)
1 cup heavy cream (250 mL)
1 tbsp lemon zest (15 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Cookie Dough: In food processor or in bowl with mixer,
process butter, egg, liquid sweetener, allulose, vanilla extract and
molasses. Add Gluten-Free Bake Mix 2, OR
Keto Bake Mix, OR almond flour. Press
into 9-inch (23 cm) glass baking dish.
Bake 10 minutes.
Filling: In food processor or in bowl with mixer,
process cream cheese. Add condensed milk
and lemon juice; process. Whip cream
until stiff peaks form. Fold into the
cream cheese mixture. Spread the mixture
over the cooled Cookie Dough Crust.
Sprinkle the top with lemon zest.
Refrigerate at least 6 hours before serving.
Yield: 10 servings
1
serving
378.5
calories
9.2
g protein
33.5
g fat
0.1 g fiber
10.5 g net carbs