Lemon Icebox Pie


While we happily listen to the waiter’s dessert specials, our mind if made up the second we walk through the door: lemon icebox


1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
6 egg yolks
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1 cup lemon juice
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced strawberries, patted dry


1- Heat oven to 350°F. Thoroughly grease or spray 13×9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes at room temperature.

2- Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.

3- Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Nutrition Facts

Makes 20 servings
Serving Size: 1 Serving
  • Calories 280
  • Total Fat 11g
  • Saturated Fat 6g
  • Cholesterol 70mg
  • Sodium 130mg
  • Total Carbohydrate 41g
  • Dietary Fiber 0g
    Sugars 24g
  • Protein 5g

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