The file recipe called for 2 cups fresh lemon juice, which would require at least 12 of my precious Meyer lemons and seemed like too much the Southern Living recipe called for 1 cup lemon juice. I liked the idea of using powdered sugar, but I didn’t think 1 cup of crumbs was enough.
ICE BOX LEMON PIE CRACKER
The file recipe called for 2 cups graham cracker crumbs and 1/4 cup granulated sugar the Southern Living recipe used 1 cup graham cracker crust, 3 tablespoons powdered sugar, and 3 tablespoons melted butter. The two recipes had the exact same ingredients for the crust and the filling but in different proportions.
For this pie, I found one recipe in my files and one from Southern Living. Sometimes, I’ll use parts of two recipes. I may print off two or three recipes, lay out all my possibilities, read them over, examine the ingredients and directions and decide which recipe to use. When I’m looking for a particular recipe, in this case, Lemon Icebox Pie, I look first in some of my files (I have 6 3-inch binders) and through my cookbook collection (over 100) that might have the type of recipe I’m researching. So now, definitely no excuse for not making a lemon icebox pie. They are almost as good as the previous harvest. Thankfully, after a couple of years, the tree started producing lemons again. But that hasn’t stopped me from making him a lemon icebox pie with regular lemons. It looked nice on the patio as a specimen tree, but no lemons. Sweet Shark repotted it and has been nursing the tree back to health since then, It gets leaves, and sets some blossoms, but hasn’t produced fruit in 2 years.įor a couple of years, I think Sweet Shark just about gave up on the Meyer Lemon Tree. We picked up the root ball (about 2 feet around), stuffed it in a large garbage bag and brought it into the house where it sat for about a month. The next day we tried to bring it into the house, but the pot fell off the dolly and broke. It came on so fast in the middle of the night that we didn’t have time to protect the tree. Cut your lemon in half widthwise and push it into the pointed top of the juicer.Sadly, in January 2016, thankfully after we had harvested all the lemons and I had made the lemon icebox pie for the first time, we had a killer freeze. It’s perfect for measuring out anything from 1 tablespoon to 1/3 cup of juice. Use a juicer – This is my favorite little citrus juicer. The heating of the lemon starts to break down the membranes inside the lemon making them burst and release their juices. Microwave it – You should always use room temperature lemons when you’re juicing them but it also helps to microwave for 15-20 seconds before juicing. This helps to soften up the inside of the lemon and get the juices flowing. Roll your lemon – Turn your lemon on its side and press down on it with the palm of your hand while rolling it back and forth two or three times. To get the most out of each lemon here are some tips for juicing lemons. Lemons typically have 3-4 tablespoons of juice in each one. Lemon Cupcakes with Lemon Buttercream Frosting.If you love lemon desserts as much as we do you might also enjoy these: If overnight isn’t possible, chill it for at least 6 hours. Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator overnight. Once the crust has cooled, pour the lemon pie filling into the crust, and bake for 25-30 minutes or until the edges are set and the middle jiggles slightly.
While the crust bakes and cools mix the rest if the ingredients together in a bowl. Bake crust for 10 minutes then remove from oven and let cool. You can also buy a premade graham cracker pie crust and skip this step. Pat the graham cracker mixture into a greased pie plate making sure to go up the sides to create a nice crust. Add melted butter to mixture and mix thoroughly. In a bowl mix together graham cracker crumbs and sugar.
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