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Lemon Icebox Pie Recipe

Lemon Icebox Pie

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on July 15, 2010

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    Wonderfull flavor and I also make it with limes in place of the lemon.

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  • on May 18, 2010

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    Made this for Mother's Day desert, huge hit. I'm not fessing up to how simple the recipe is especially since I used a store bought graham cracker crust. The only substitutions I made were using Meyer Lemons and was out of vanilla extract so poured a dollop of dark rum instead. It all worked great!

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  • on May 03, 2010

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    Try this recipe. Taste the final product. Chances are you will enjoy the flavor and creamy texture. The crust...have also made using panko bread crumbs. Still enjoyed by all.

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  • on April 29, 2010

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    I made this for Easter along with a banana cream pie and both were eaten up immediately! Everyone went on and on about how yummy they thought this pie was and it was so easy for me to make that I simply must make it again since I now know what an incredible crowd pleaser it is. Try it!

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  • on April 05, 2010

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    If you love lemons without that "tart" taste, this is the recipe. very good and so easy. make sure to use sweetened condensed milk. also good if you put in the freezer for a few hours.

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  • on March 27, 2010

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    If you like lemon and cheesecake, you'll be in heaven. I read some other reviews and concur that this pie would benefit from at least 24 if not 36 hours chilling before cutting. It got better after a couple days - firmer and easier to cut. I used meyer lemons from my parents tree and it was delicious. Make sure to use sweetened condensed milk. I saw other comments from folks who must not have used the right milk. I think because the recipe says only condensed milk rather than sweetened condensed, some might be confused and buy evaporated if reading it quickly. In fact I almost made that mistake. This is also great with a little whipped cream on top.

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  • on February 10, 2010

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    This is a really great recipe. I was looking for something lemony I remembered eating when I was younger and can't stand lemon meringue. Viola! This recipe is quick, easy, and oh-so yummy! Just be sure to beat it long enough that the cream cheese isn't lumpy. I also don't recommend trying fat-free cream cheese. That was a bit of a disaster. Just accept the calories!!

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  • on January 07, 2010

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    This is so easy and so creamy. However, the next time I make it I will decrease the lemon juice to 1/4 or 1/3 of a cup instead of 1/2. It is just a tad too tart for me. Also, this pie needs more than an overnight refrigeration to set up properly and I think this is why people were commenting about it not setting up. When I make the pie again I will make it 48 hours prior to when I'm planning on serving/eating it.

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  • on November 25, 2009

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    No more Cheesecakes, I just bring the cheese Pies and I am delighted because it takes little time and effort to produce such a wonderful tasty pie, just like avacado pie. . .

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  • on September 28, 2009

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    I ATE LEMON ICEBOX PIE QUITE A BIT AS A CHILD, AND IT'S ONE OF MY FAVORITES. THIS RECIPE IS SO QUICK AND EASY, I HAVE TAUGHT MY LITTLE NIECE HOW TO MAKE IT. I HAVE MADE IT TWICE, AND FOLKS PRACTICALLY SCREAM FOR IT! THIS PIE MIGHT END UP AS CHRISTMAS GIFTS FOR A FEW FAMILY MEMBERS AND FRIENDS. AND AS FOR THE COMMENTS ABOUT SWEETENED AND NON-SWEETENED CONDENSED MILK, I HAVE NEVER, EVER SEEN NON-SWEETENED CONDENSED MILK! THE INGREDIENTS FOR CONDENSED MILK, IF YOU READ THE CAN, IS EVAPORATED MILK AND SUGAR, WHICH HAS BEEN COOKED DOWN AND CONCENTRATED. A WORD OF CAUTION: READ "ALL" RECIPES CAREFULLY! EVAPORATED MILK AND CONDENSED MILK ARE NOT THE SAME, JUST AS BAKING POWDER AND BAKING SODA ARE NOT THE SAME! YOU CAN'T SUBSITUTE ONE FOR THE OTHER, FOLKS! EACH PROVIDES A TOTALLY DIFFERENT TEXTURE AND/OR A TOTALLY DIFFERENT CHEMICAL REACTION!

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