Better Homes and Garden Lemon Icebox Pie

Recipe Rating:
 1 Rating
Serves: 12
Prep Time:
Cook Time:


1 1/3 c crushed shortbread cookies
3 Tbsp lemon drops, finely crushed
1/4 c butter, melted
1 c sugar
1 pkg unflavored gelatin
1 Tbsp freshly, grated meyer lemon peel
6 Tbsp meyer lemon juice
6 Tbsp water
6 egg yolks, lightly beaten
1/4 c butter, cut-up
32 oz vanilla greek yogurt, 1 carton
1/2 c cup whipping cream
1 Tbsp lemon drops, finely crushed
1 recipe candied lemon slices (optional)
fresh mint leaves (optional)
2 Tbsp corn starch

The Cook

Bonnie Beck Recipe
Well Seasoned
Reseda, CA (pop. 223,584)
Member Since Oct 2010
Bonnie's notes for this recipe:
Yesterday again I was sitting in another medical office. It's amazing the library of magazines some offices have.

I found this recipe which uses Lemon Drops..and thought it might be interesting and good.

This the describion it gave.

"Light, cool, tart, and sweet. Our delicious icebox pie is everything a summer dessert should be. Make this no-bake dessert recipe ahead of time and serve it straight from the fridge on a hot summer night."
Make it Your Way...

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1. For crust, in a medium bowl combine cookie crumbs, the 3 tablespoons crushed lemon drops, and melted butter. Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inch springform pan. Set aside.*
2. For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
3. Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.
4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.
5. For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks; fold in 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of springform pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint.
6. Candied Lemon Slices: In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boiling, reduce heat; add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.**
•Tip *For a crisper crust, bake in a 375 degrees F oven for 5 minutes; cool.
•Tip **Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.

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user Bonnie Beck sailboat - Oct 9, 2012
Bonnie Beck [sailboat] has shared this recipe with discussion groups:
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user Shelly Truax Shewl - Oct 21, 2012
The list of ingredients should include 2Tbsp cornstarch.
user Bonnie Beck sailboat - Oct 21, 2012

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