Roxy15
New member
Oh how happy I am that I found this recipe online
My mom used to make this..she is with the Good Lord now...and I have so many fond memoires of her making this. It is so good I thought I would have to do some searching in my cookbook cupboard to see if she had posted it in a church cook book. This sounds and looks like the one she used to make. If you make it, I hope that you enjoy it as much as I did. With the hot summer coming up, I enjoy making desserts that are cold. If I ever run across her recipe..will post it in here ok? I am pretty sure this is the same recipe she used or very close to it.
Lemon Ice Box Pie:
1 Graham Cracker Pie Crust-Homemade Or Buy One At Grocery Store
***Homemade Directions-Listed Below
2 Sleeves Of Honey Graham Crackers-(18)
1/3 Cup Sugar
1 Stick Melted Butter
***Graham Cracker Crust-Homemade
Process Honey Graham Crackers in Food Processor.
Add Sugar & Butter; Pulse Until Mixed.
Add 1/2 Tsp. Cinnamon & 1/4 Tsp. Nutmeg
Whisk it again to mix in.
Pat Into Deep-Dish Pie Dish.
***If You Have Leftover, Just Freeze It In A Freezer Baggie
1 Cup Fresh Squeezed Lemon Juice-(5-6 Large Lemons)
2 Cans Sweetened Condensed Milk
1 T. Lemon Zest
8 Egg Yolks
Whipped Cream For Topping
Squeeze lemons to make 1 cup.
Add to Sweetened Condensed Milk in mixing bowl; whisk up.
With mixer, blend 8 eggs till lighter in color and a little fluffy.
Add Sweetened Condensed Milk/Lemon mixture to eggs and beat for one minute.
Pour into graham cracker crust and bake at 350 degrees for 20 minutes.
Chill in icebox or refrigerator at least 2 hours before serving.
Top with Whipped Topping & A Slice Of Lemon.
My mom used to make this..she is with the Good Lord now...and I have so many fond memoires of her making this. It is so good I thought I would have to do some searching in my cookbook cupboard to see if she had posted it in a church cook book. This sounds and looks like the one she used to make. If you make it, I hope that you enjoy it as much as I did. With the hot summer coming up, I enjoy making desserts that are cold. If I ever run across her recipe..will post it in here ok? I am pretty sure this is the same recipe she used or very close to it.Lemon Ice Box Pie:
1 Graham Cracker Pie Crust-Homemade Or Buy One At Grocery Store
***Homemade Directions-Listed Below
2 Sleeves Of Honey Graham Crackers-(18)
1/3 Cup Sugar
1 Stick Melted Butter
***Graham Cracker Crust-Homemade
Process Honey Graham Crackers in Food Processor.
Add Sugar & Butter; Pulse Until Mixed.
Add 1/2 Tsp. Cinnamon & 1/4 Tsp. Nutmeg
Whisk it again to mix in.
Pat Into Deep-Dish Pie Dish.
***If You Have Leftover, Just Freeze It In A Freezer Baggie
1 Cup Fresh Squeezed Lemon Juice-(5-6 Large Lemons)
2 Cans Sweetened Condensed Milk
1 T. Lemon Zest
8 Egg Yolks
Whipped Cream For Topping
Squeeze lemons to make 1 cup.
Add to Sweetened Condensed Milk in mixing bowl; whisk up.
With mixer, blend 8 eggs till lighter in color and a little fluffy.
Add Sweetened Condensed Milk/Lemon mixture to eggs and beat for one minute.
Pour into graham cracker crust and bake at 350 degrees for 20 minutes.
Chill in icebox or refrigerator at least 2 hours before serving.
Top with Whipped Topping & A Slice Of Lemon.
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