Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

When I was growing up, this was a standard summertime dessert. We had a Ponderosa Lemon Tree in the backyard and my mother would use the fresh lemons to fix this. I know that Momma had been brought up eating this dessert that my Grandmother made and that the recipe was on the back of the Eagle Brand Sweetened Condensed Milk can. My mother used to make it in a loaf pan instead of a pie pan, but either works well. I really love this and it is truly simple to make, especially if you use a store-bought Graham Cracker Pie Crust!

1 9-inch Graham Cracker Pie Crust OR

Graham Cracker Crust Recipe:

1 2/3 cup Graham Crackers, crushed – about 1 individually wrapped package
¼ cup Sugar
1/3 cup Butter, melted

Combine crumbs and sugar first, then add melted butter. Press crumb mixture inside 9 inch pie plate and coat bottom and sides evenly.

Lemon Filling:

1 can Eagle Brand Sweetened Condensed Milk
½ cup Lemon Juice
2 Eggs, beaten

Mix beaten eggs with Eagle Brand milk, then add lemon juice and mix well. Pour into graham cracker crust.  Chill in the refrigerator until firm.

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Comments on: "Old Fashioned Lemon Icebox Pie" (2)

  1. Sounds like a classic.. oh to have a lemon tree in the yard!

  2. You can also make this Icebox Pie with limes. We just bought a Satsuma Orange, a Mexican Lime (Key Lime) and a Mangosteen. I’ve been searching for a Ponderosa Lemon which was the kind I grew up with. It has huge lemons that are about 6 inches long and 4 inches in diameter with a thick peel. They’re a little sweeter than a regular lemon.

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