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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 	cps crushed shortbread cookies 
3	T lemon drops, finely crushed
	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
	cp butter, cut up
32	oz vanilla Greek Yogurt
	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  Ill 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.