Lemon Icebox Pie


2 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.0
  • Total Fat: 3.0 g
  • Cholesterol: 57.6 mg
  • Sodium: 41.2 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Lemon Icebox Pie calories by ingredient


Introduction

A lower-fat version of mom's southern delight! A lower-fat version of mom's southern delight!
Number of Servings: 8

Ingredients

    Reduced-fat vanilla wafers--enough to line the sides and bottom of a 9" pie plate, including crumbling some to fill in the gaps (about 25)

    1 can Eagle Brand fat-free sweetened condensed milk

    2 large egg yolks

    1/4 cup lemon juice

Directions

Line a 9" pie plate with the vanilla wafers--cover the bottom and stand them up around the sides to form the "crust". Crumble some of the wafers to fill in the gaps between those on the bottom of the pie plate.

Combine milk and egg yolks in a mixing bowl and mix at medium speed for 1-2 minutes. Add lemon juice and mix at medium speed for 1-2 minutes. Immediately pour into pie plate. Refrigerate for 4 hours. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user NURSECHRISTY.

Member Ratings For This Recipe


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    I've never heard of pasteurized eggs. How educational! - 7/30/18


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    I think you would need to find some pasteurized eggs for this recipe to be safe - they do cost more. - 4/1/11

    Reply from QUEENCHRISTY (7/25/12)
    I grew up eating this pie--NEVER had any illness, nor has anyone else that I know of that has eaten this pie! Goes without saying to keep it refrigerated! :)



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    O.K.
    Is that safe? Without cooking the egg yolks? - 4/4/07

    Reply from QUEENCHRISTY (7/25/12)
    I grew up eating this pie--NEVER had any illness, nor has anyone else that I know of that has eaten this pie! Goes without saying to keep it refrigerated! :)