Friday, July 12, 2013

Lemon Icebox Pie

Lemon Icebox Pie
  • 1 1/3 cups crushed shortbread cookies
  • 3 tablespoons lemon drops, finely crushed
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 2 tablespoons cornstarch
  • 1 tablespoon finely shredded lemon peel
  • 6 tablespoons lemon juice
  • 6 tablespoons water
  • 6 egg yolks, lightly beaten
  • 1/4 cup butter, cut-up
  • 1 32 ounce carton vanilla Greek yogurt
  • 1/2 cup whipping cream
  • 1 tablespoon lemon drops, finely crushed
  • 1 recipe Candied Lemon Slices (optional)
  • Fresh Mint Leaves (optional) Directions
    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 spring form pan. Set aside.*
    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.
    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.
    4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.
    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 spring form pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint.
    Candied Lemon Slices::
    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.**
    From the Test Kitchen*
    • For a crisper crust, bake in a 375 degrees 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.

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