Let's welcome a hot weekend with an ice cold dessert favorite - Lemon Icebox Pie. You guys all have an icebox, don't you?
Did you see last week's newsletter Millionaire Pie?
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Enjoy this Texas Cooking recipe and have a great week!
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- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 14-ounce can sweetened condensed milk
- 2 lemons, juiced (between 1/3 and 1/2 cup juice)
- 1 teaspoon freshly grated lemon zest
- 8-ounce container non-dairy whipped topping, thawed, divided
- yellow food coloring (optional)
- 1 prepared 9-inch graham cracker crust or pastry shell
- Beat the softened cream cheese and sugar with an electric mixer at high speed until well combined. Lower mixer speed to medium and gradually add the sweetened condensed milk. Scrape mixer bowl well with a rubber spatula to make sure mixture is well combined.
- With mixer running at medium-low speed, add the lemon juice, lemon zest and food coloring (see Note, below).
- Remove the bowl from the mixer, and gently fold in half of the whipped topping. Reserve remaining half for garnish.
- Pour filling into a prepared pie shell, and chill for several hours until set. Serve pie with a dollop of whipped topping.
- Makes one 9-inch pie.
Note: Yellow food coloring is pretty subtle. Six drops result in the palest of yellows; eight is better. But don't go overboard. The result should be pale yellow -- not traffic light yellow.
Lone Star List
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- South Austin Foodie: Opie's Barbecue out in Spicewood - It's been a minute since I have sung the praises of Opie's Barbecue out in Spicewood, about 40 minutes southwest of Austin. Why go stand in line at a well-known place in town for 4+ hours when you can take a nice drive instead?
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- New in the Book Pile!
Southern Smoke by Matthew Register.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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