Name: Lemon Icebox Pie
Prep time: 45 min
Ingredients: 1 ⅓ cups crushed shortbread cookies; 3 tablespoons lemon drops, finely crushed; ¼ cup butter, melted; 1 cup sugar; 1 unflavored gelatin; 2 tablespoons cornstarch; 1 tablespoon finely shredded lemon peel; 6 tablespoons lemon juice; 6 tablespoons water; 6 egg yolks, lightly beaten; ¼ cup butter, cut-up; 1 ounce vanilla Greek yogurt; ½ cup whipping cream; 1 tablespoon lemon drops, finely crushed; 1 recipe Candied Lemon Slices (optional); Fresh Mint Leaves (optional)

Directions

Step 1

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.*

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Step 2

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.

Step 3

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.

Step 4

Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.

Step 5

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:

Step 6

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.

Nutrition Facts

Per Serving:

335 calories; total fat 17g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 129mg; sodium 165mg; potassium 40mg; carbohydrates 37g; fiberg; sugar 28g; protein 10g; trans fatty acidg; vitamin a 486IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 111mg; iron 1mg.

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Ingredients

Directions

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Nutrition Facts

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Ingredients

Directions

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Nutrition Facts