Lemon Icebox Pie
Note: This recipe is largely from BHG, Aug 2012. I took a few liberties with the ingredients. I did not use the lemon drops or the optional ingredients (Candied Lemon Slices and fresh mint leaves) and the pie was a big hit our Christmas Eve dessert party. 1 ½ cps crushed shortbread cookies 3 T lemon drops, finely crushed ¼ cp butter, melted 1 cp sugar 1 envelope unflavored gelatin 2 T cornstarch 1 T finely shredded lemon peel 6 T freshly squeezed lemon juice 6 T water 6 egg yolks, lightly beaten ¾ cp butter, cut up 32 oz vanilla Greek Yogurt ¼ cp whipping cream, or other For crust: * Combine cookie crumbs with melted butter. * Press into bottom of a 9- or 10-inch pie plate or an 8- or 9-inch springform pan. Set aside. TIP: for crispier crust bake in 375? oven for 5 minutes and cool. *Note: Because Greek yogurt is so creamy, and because I am not an accomplished baker, I opted for the pie plate. Maybe next time I’ll try the springform pan. For filling: * In medium saucepan, combine sugar, gelatin, and cornstarch. * Add lemon peel, lemon juice, and water. Cook and stir over medium heat till thickened and bubbly. * Stir half lemon mixture into egg yolks. Return to saucepan with remaining lemon mixture and cook, stirring constantly over medium heat till mixture comes to a gentle boil. * Cook and stir 2 minutes more. Remove from heat. * Add cut-up butter, stirring till melted. Transfer to a bowl; cover with plastic wrap and cool 20 minutes. * Place yogurt in large bowl; gradually stir in lemon mixture. Carefully spoon into crust-lined pan. Cover and chill overnight. For topping: * Beat whipping cream till soft peaks are formed. * Fold in 1 T crushed lemon drops. * If using springform pan, carefully loosen and remove sides of pan. Candied Lemon Slices * In large skillet, combine 1 cp sugar and 1 cp water. * Cook and stir over medium heat till sugar is dissolved. * Bring mixture to a boil; reduce heat. * Add lemon slices and cook for 1 minute, turning once. * TIP: Leftover sugar syrup can be chilled for up to 2 weeks and used for iced tea or with fresh berries.