Bonnie Beck Recipe

Better Homes and Garden Lemon Icebox Pie

By Bonnie Beck sailboat


Rating:
Serves:
12
Prep Time:
Cook Time:
Comments:

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."

Ingredients

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

Directions Step-By-Step

1
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.**
2
•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.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Dietary Needs: Vegetarian
Hashtag: #lemon

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10 Comments

user
Bonnie Beck sailboat
Feb 14, 2013
Shelia..."Return lemon-egg mixture to saucepan."
user
Bonnie Beck sailboat
Feb 14, 2013
Shelly...look at the last ingredient. It says "2 Tbls of corn starch!"

Shelia...you use 1/2 the lemon mixure to temper the eggs..then you return all the lemon mixture to the pan.
user
Bonnie Beck sailboat
Feb 14, 2013
ingredients
1 1/3
cups crushed shortbread cookies
3
tablespoons lemon drops, finely crushed
1/4
cup butter, melted
1
cup sugar
1
envelope unflavored gelatin
2
tablespoons cornstarch
1
tablespoon finely shredded lemon peel
6
tablespoons lemon juice
6
tablespoons water
6
egg yolks, lightly beaten
1/4
cup butter, cut-up
1
32 ounce carton vanilla Greek yogurt
1/2
cup whipping cream
1
tablespoon lemon drops, finely crushed
1
recipe Candied Lemon Slices (optional)
Fresh Mint Leaves (optional)

directions
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.
Candied Lemon Slices::
6. 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.**
from the test kitchen
*
For a crisper crust, bake in a 375 degrees F oven for 5 minutes; cool.
**
Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.
user
sheila taylor highland54
Feb 14, 2013
??? #3 stir in 1/2 the lemon mixture into egg yolks etc.What do you do with the other 1/2 of the lemon mixture????????? I really want to make this but am in a quandry.Also see above comment from Shelly Truax re: 2 TBS cornstarch. Is that needed. Sheila Taylor
user
Julie Madawi Julie_Madawi
Feb 12, 2013
Thanks, Bonnie! I actually remember seeing this recipe in the magazine and copied it. Thanks so much for sharing.