Recipes and Cooking Lemon Icebox Pie 4.1 (98) 5 Reviews The best thing about this no-bake dessert? It can be made ahead and served straight from the fridge. Delight friends with a slice of light and lemony pie-a refreshing finish to a hot summer night. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cool Time: 20 mins Total Time: 1 hrs 5 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ⅓ cup crushed shortbread cookies 3 tablespoon lemon drops, finely crushed ¼ cup butter, melted 1 cup sugar 1 envelope unflavored gelatin 2 tablespoon cornstarch 1 tablespoon finely shredded lemon peel 6 tablespoon lemon juice 6 tablespoon water 6 egg yolks, lightly beaten ¼ cup butter, cut-up 1 32 ounce carton vanilla Greek yogurt ½ cup whipping cream 1 tablespoon lemon drops, finely crushed 1 recipe Candied Lemon Slices (optional) Fresh Mint Leaves (optional) Directions 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.* 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. 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. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight. 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: 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.** * For a crisper crust, bake in a 375°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. Rate it Print Nutrition Facts (per serving) 335 Calories 17g Fat 37g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 335 % Daily Value * Total Fat 17g 22% Saturated Fat 9g 45% Cholesterol 129mg 43% Sodium 165mg 7% Total Carbohydrate 37g 13% Total Sugars 28g Protein 10g Vitamin C 3.5mg 18% Calcium 111.1mg 9% Iron 0.5mg 3% Potassium 40mg 1% Folate, total 24.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.