Mamas Lemon Icebox Pie Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

Steps:

• Preheat oven to 325°. In mixing bowl, beat egg yolks until smooth. Gradually blend in the condensed milk and lemon juice. Beat slowly until smooth. Pour into prepared pie crust.
• Bake for 30 minutes. Remove from oven and let cool at room temperature for 1 hour. Chill in refrigerator at least 2 hours or until serving time. Top with cool whip or whipped cream. Refrigerate leftovers.

Steps:

• Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
• Pour into crust and refrigerate overnight.
• NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note '2 extra servings' on the label.
• NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.

Steps:

• In a food processor, finely crush vanilla wafers. Melt butter for flavor (not sweet butter). Pour vanilla wafers and melted butter into a pie plate and shape into a pie shell with your fingers.
• In a large bowl, mix lemon juice, condensed milk, and egg yolk. Pour mixture into pie plate. In another bowl, beat egg whites* with cream of tartar, vanilla extract, and sugar until stiff white peaks form. Pour over pie and top with freshly grated lemon rind.
• Bake in oven at moderate heat just long enough for meringue to brown, about 20 minutes. Cool to room temperature and put in the refrigerator until ice-cold. The result, as Tennessee Williams always said, "is good enough to slap your Mama."
• *If salmonella is a concern in your area, we suggest using a powdered egg white substitute.

Steps:

• Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
• Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
• Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
• Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
• Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.