What can I say…. with apple, pumpkin, and pecan pies to look forward to, here’s a refreshing end-of-the summer dessert before we head into the fall season.
For Labor Day last weekend, my parents had my husband and me over for lunch as we grilled out hamburgers. For dessert, my mom had prepared this wonderful Lemon Ice Box Pie and a Chocolate Ice Box Pie (to be blogged next.) The men (my husband and my dad) ate the chocolate version, while the girls (my mom and I) opted for the lemon.
This Lemon Ice Box Pie is a family recipe from my Aunt Jolene. Jolene has some wonderful recipes, including Mrs. Kelm’s Chocolate Cake
, Oatmeal Chocolate Chip Cookies
, and Chicken Enchiladas
. The lemon pie was a perfect balance of sweet and tart. Not too strong…absolutely perfect. It’s even better topped with cool whip and accompanied by a cup of coffee (if you like coffee).
For those that live in Dallas, it’s supposed to be 105 degrees F on Tuesday 🙁 You ought to make this Lemon Pie to celebrate our last days of 100+ degree temperatures for the season (hopefully.) Enjoy!
Lemon Ice Box Pie
3 egg yolks
3 Tbsp corn starch
1/4 cup lemon juice
1 Tbsp. lemon rind
3/4 cup sugar
1 cup milk
1/4 cup melted butter
1 cup sour cream
1 baked pie shell
1. Mix the corn starch and the sugar. Set aside.
2. Scald the milk. Add sugar mixture gradually, stirring constantly until thick. Stir in lemon juice.
3. Temper egg yolks and add to milk mixture; cook for 2 minutes longer. Fold the butter, sour cream, and lemon rind into the mixture.
4. Pour into baked pie shell and refrigerate until set. Top with whipped cream.
Yield: 8 servings
Family recipe, Aunt Jolene