Tuesday, May 18, 2010

Lemon Icebox Pie

This is creamy, refreshing and easy.

1 block cream cheese (8 oz.), at room temperature
1 can (14 oz.) sweetened condensed milk
Grated zest of three lemons
Scant 1/2 cup fresh lemon juice (about 2 1/2 lemons)
1/2 teaspoon vanilla extract

1 store-bought graham cracker crust


1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract

For the filling, beat the cream cheese on high speed of your electric mixer for one minute.  (It really has to be at room temperature or the filling will have little chunks running through it.  Not yummy!)  Add the milk, lemon zest and juice and extract.  Beat at high speed until thoroughly combined.  Pour the filling into the crust, scraping the bowl as clean as you can.

For the topping, pour the cream into the unwashed bowl you used for the filling!   Add the sugar, zest and extract.  Beat at high speed until stiff peaks form.  (Watch carefully, or you'll wind up with lemon butter!)  Spread the flavored whipped cream on the top of your pie, cover and refrigerate for at least 8 hours.

Your patience will be rewarded.
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