Here’s another one for the books. After the Key Lime Pie spectacular, my husband wanted another memorable Southern treat. Lemon Icebox Pie he says! Como se huh? Never heard of that one. The only problem is that since I ate the majority of the key lime pie, I said I would make it as long as I could make them in tartlets. Although it helped with portion control, it had greater portability. So I am not sure I made out any better.
This is really simple to do and the result tasted like a lemon cheesecake – must have been the use of cream cheese. Make your graham cracker crust by mixing the crumbs, sugar and butter, then form them into a cupcake tin that has been sprayed with cooking spray. Alternately, you could use cupcake liners. Using the bottom of a cup, press the crust to form them. Mix pie ingredients.
Fill the cups to the tops. and your done! Set in the fridge for a couple of hours. Serve as is or with whipped cream and fruit (I highly recommend the later). With the impending holiday weekend, I made them festive!
Ingredients
- 1 (8 oz) package cream cheese, at room temperature
- 1 (14 oz) can condensed milk
- 1/2 cup fresh lemon juice
- 1 T lemon zest
- 1 tsp vanilla
- 1 prepared graham cracker crust (for full pie)*
Directions
- Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight. See the Key Lime Pie recipe for preparing the pie crust, or make individual shells as mentioned above.
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