Friday, April 13, 2012

Lemon Icebox Pie

Lemon Icebox Pie made with sweetened condensed milk, whipped topping, fresh lemon juice and zest, gets an extra tangy boost from the addition of a lemonade powdered drink mix.

Lemon Icebox Pie

The old fashioned version of lemon icebox pie used raw egg yolks in the filling.

I've included that version in the cook's notes at the bottom of the recipe for those of us who are still adventurous enough to make it. It is believed that the combination of the acids with the eggs in the pie filling "cook" the eggs sufficiently, but scientifically I have no idea if there is any truth to that.

I can tell you that many of us southerners love the egg version and have lived on to tell about it, but if you're concerned about the consumption of raw eggs, you can still have that creamy taste with a few shortcuts in the form of this refrigerator pie, which is also mighty tasty.

Widely known back in the day as "Kool Aid Pie," this one is patterned after it's sister lime pie version, which uses a packet of unsweetened powdered drink mix, like Kool Aid, to add extra tang and color to the pie.

Even though I am using juices, I decided to go ahead and use it here as well, though truthfully if you prefer your pie more on the sweeter side of tangy, you could certainly get away with leaving it out altogether. Adding it will provide plenty of tang and a tiny bit of color, though you could add a drop or two of yellow food coloring for a more lemony color. If you like the extra tang, add the Kool Aid, otherwise simply leave it out.

This is what is known as a freezer pie, icebox pie or refrigerator pie, at best. It holds up much better frozen and softens at room temperature fairly quick, but any leftovers should be refrigerated or returned to the freezer. It's a wonderful, quick and easy pie for the season. Here's how to make it.



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Posted by on April 13, 2012
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