Recipe – Lemon Icebox Pie

This recipe is a taste summertime recipe and makes a nice addition to any meal meals. This recipe has the benefits of:

• This Lemon Icebox Pie uses no gelatin
• This Lemon Icebox Pie uses no Cool Whip
• No baking required.

Ingredients

• ½ to ¾ cup of lemon juice, according to taste
• 1 ½ cups granulated sugar, Splenda, or your favorite powdered sweetener equivalent
• 1 ½ teaspoons vanilla extract
• 1 can (12 ounces) condensed milk
• 1 tablespoon melted butter (if using a prepared graham cracker crust)
• 8 ounces cream cheese, softened and cubed
• 9 inch, prepared, graham cracker crust or blind-baked pie crust (fully cooked)

Directions

• Put softened cream cheese cubes in a large bowl and beat until soft and has no large lumps.
• Add milk and sweetener and beat until thoroughly combined.
• Add vanilla and lemon juice, then beat until light and fluffy.
• If using a prepared graham cracker crust, with a small cooking brush, coat the prepared graham cracker crust with melted butter to soften it.
• Gently, Pour Lemon filling mixture into prepared pie crust.
• Refrigerate the Lemon pie 4 hours or more before slicing.
• Plate the sliced Lemon pie, garnish with whip cream, if desired, and serve.

Serving

• Makes about 6-8 servings