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Lemon Pie

What is the best thing about hot Summer nights in Texas? Ice cold desserts. For your edification this week is the excellent Lemon Ice Box Pie. You know what an ice box is, right?

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Did you see last week's newsletter Lemon Icebox Pie

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Enjoy this Texas Cooking recipe and have a great week!


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Lemon Icebox Pie

Cool and delicious, this pie is perfect for topping off a Tex-Mex or barbecue dinner.

  • 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
  1. 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.
  2. With mixer running at medium-low speed, add the lemon juice, lemon zest and food coloring (see Note, below).
  3. Remove the bowl from the mixer, and gently fold in half of the whipped topping. Reserve remaining half for garnish.
  4. Pour filling into a prepared pie shell, and chill for several hours until set. Serve pie with a dollop of whipped topping.
  5. 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.

Kitchen tools you'll need:
Mixer, Mixing Bowls, Pie Baker

More recipes: Ambrosia Pie, Millionaire Pie.

Lone Star List

Here are some things that caught my eye this week!

  1. On Sutton Place: Zucchini Nut Bread recipe!
  2. Saveur: Get the Most Out of Summer Cucumbers.
  3. June Naylor: Books for Cooks: July 2020 There’s always room for more barbecue - Evie Mae’s Cornbread Pudding and Bourbon Sauce recipe!
  4. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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