One of the most requested recipes from Luby’s 50th Anniversary Cookbook. Use real lemons for the very best flavor.
Luby’s had some great icebox pies and certainly one of everybody’s favorites was the Lemon Icebox Pie… easy to make and a sure fire favorite with your family and guest. You can always find store bought graham cracker crust but I prefer making my own. It’s easy to do and adds to the authenticity of homemade.
Ingredients :
• 1 14-oz can sweetened condensed milk
• 4 Extra-large eggs, separated
• ½ cup fresh lemon juice (3 to 4 lemons)
• 1 teaspoon grated lemon peel
• ¼ cup granulated sugar
• 1 9-inch graham cracker crust
• 4 Extra-large eggs, separated
• ½ cup fresh lemon juice (3 to 4 lemons)
• 1 teaspoon grated lemon peel
• ¼ cup granulated sugar
• 1 9-inch graham cracker crust
Directions:
For Graham Cracker Crust:
1) Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9-inch pie plate.
2) Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
2) Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
For Lemon Icebox Pie:
1) Preheat oven to 300 degrees
2) In a medium bowl, combine milk, egg yolks, lemon juice and lemon peel.
2) In a medium bowl, combine milk, egg yolks, lemon juice and lemon peel.
3) Mix until well blended; pour into prepared crust
4) Bake for 5 minutes. Refrigerate at least 2 hours.
4) Bake for 5 minutes. Refrigerate at least 2 hours.
