This Southern lemon pie is named “icebox” because it was traditionally set in the refrigerator rather than baked.
Serving Size: 1 Serving
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 6 egg yolks
- 2 cans (14 oz each) sweetened condensed milk (not evaporated)
- 1 cup lemon juice
- 1 container (8 oz) frozen whipped topping, thawed
- 2 cups sliced strawberries, patted dry
1- Heat oven to 350°F. Thoroughly grease or spray 13×9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes at room temperature.
2- Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
3- Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.
Nutrition Facts :
- Calories 280
- Total Fat 11g
- Saturated Fat 6g,
- Cholesterol 70mg
- Sodium 130mg
- Total Carbohydrate 41g
- Dietary Fiber0g
- Sugars 24g
- Protein 5g
- Smartpoints 13