Recipes

[LizzieInSRQ]

@Mom2Dogs if you watch YouTube videos, one of my favorites is Come Sit At My Table and they are featuring 8 days of lemon recipes this week. Yummy!

@ciao_bella that pie sounds super delicious and easy! Thanks!

[riley1]

@ciao_bella - This pie sounds so good. I'm going to give it a try shortly. Like that it is quick and easy.

[Spacrazy]

@Mom2Dogs   I thought I was the only one that didn't like graham cracker crumb crust (I think it's the mouth-feel). All my fam have to have it. I have experimented with shortbread crust (love) and with vanilla wafers - crumbled for bottom but stand the cookies around the pie pan prior to filling (my grands like this one). No doubt anything you do will be enjoyed.

[beckyb1012]

I do this one with lime juice too.  

[YouGoGirl1]

I think orange would be great to.

[AuntG]

Sounds like a citrus delight! I'm not a big fan of graham cracker crusts, but there are some desserts in which I like them. I will make this recipe.

[lork]

For the last 20 years (or so. . . ) I have made Lemon Cheesecake for my family and friends.  It is a very light dessert, cool and refreshing.  It serves 10 -12 and can easily be made the day before.  My oldest son would request it instead of a birthday cake, and I sometimes made it for our Easter dinner.  It is equally good made with strawberry gelatin, and some sweetened chopped strawberries\juice.  

LEMON CHEESECAKE

6 oz pkg lemon gelatin

8 oz cream cheese, soft

1 cup boiling water

1 cup sugar

juice of 1 lemon

1 can chilled evaporated milk

1 recipe of prepared graham cracker crust (reserve 1 tablespoon of crushed crackers)

Dissolve gelatin in boiling water.  Stir in juice.  Cool.  Beat cheese with sugar until light and fluffy.  Fold into cooled gelatin mixture.  In another bowl, whip cold milk until it holds shape like whipped topping.  Fold in lemon/cheese mixture and pour into prepared gram cracker crust.  Sprinkle reserved crumbs over cheesecake, cover and chill for several hours/over night until firm.  

GRAHAM CRACKER CRUST

1 1/2 sleeves of graham crackers, crushed

1/3 cup melted butter

Combine crushed crackers and butter.  Press into a 9 X 12" baking dish and bake at 350 degrees until golden (12-15 minutes).  Cool completely.

[Mom2Dogs]

@Spacrazy   I don't know why I don't like that crust but I don't.  I think the shortbread crust will be just fine.

[Snoopp]

This is perfect to bring to a BBQ for dessert.  I think I'll do that.

[ScrapHappy]

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@ciao_bella wrote:

If you're looking for an easy spring/summer pie that's refreshing and easy to put together, you might want to give this delicous pie a try.  I only use Philadelphia full fat block cream cheese and Eagle Brand Sweetened Condensed Milk for best results.  

NO BAKE LEMON ICEBOX PIE…EASY

1 (9") graham cracker crust

8 oz.  block cream cheese (room temperature) (Philadelphia Brand)

1 (14 oz.) can sweetened condensed milk (Eagle Brand is best) 

½ cup fresh lemon juice

zest of two lemons

Whipped cream (store bought or homemade) 

Place the  (room temperature) cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.

Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for at least 3 hours to set, but best and recommended to refrigerate overnight to set.    Top with whipped cream and enjoy.

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Made this a couple of days ago.  The lemon taste is on point, love it.   At first I didn't think it was thickening up enough.  I let it set overnight (and longer) in the fridge but it was more a thicken pudding.  But the longer it stayed in the fridge, the better.  It got much thicker and firm on the 3rd day.  Thank you for the recipe.  I already bought the ingredients today to make it again soon.