LEMON ICE BOX PIE - How to make LEMON ICE BOX PIE Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Preheat the oven to 350 degrees.

Add the egg white into a measuring cup, reserving the yolk for later use if desired, and mix with 1 teaspoon of water until well combined.

Use the egg white wash to line the bottom of the graham cracker crust.

Place the crust in the preheated oven for 5 minutes without peeking.

Remove the crust from the oven and let it cool completely.

Use a microplane to grate the lemon zest, aiming for 1 tablespoon without getting into the bitter white part.

Juice the lemons that were zested to obtain 1/2 cup of fresh lemon juice, straining out any seeds.

In a large mixing bowl, add the cream cheese and sweetened condensed milk, and mix with a rubber spatula to get every drop out.

Beat the cream cheese and sweetened condensed milk with a hand mixer until smooth, ensuring no lumps remain.

Add the fresh lemon juice and zest to the mixture and incorporate on low speed until well combined.

Spread the pie filling evenly into the cooled graham cracker crust.

Cover the pie with plastic wrap or tinfoil and chill in the refrigerator for 4 to 8 hours.

After chilling for about 4 hours, remove the pie from the refrigerator and cut it into desired portions.

Serve the pie on a plate, garnished with fresh whipped cream and a lemon slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens