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A better-than-the-box lemon icebox pie

Updated: Sep 29, 2011 04:01 PM EDT
© Anna Stockwell / Bonnier © Anna Stockwell / Bonnier

  • Recipes

  • Thursday, May 23 2013 12:23 PM EDT2013-05-23 16:23:03 GMT
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into

  • Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
    Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup Chopped
    Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup Chopped

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    •   


By Judy Haubert


Last summer, my client's teenage daughter went through a lemon phase and, as their private chef, I could barely make enough lemony desserts to keep up with her interest.

I was desperately searching for new ideas when I stumbled upon a package of dairy-free whipped topping that promoted a recipe for lemon pie using frozen lemonade concentrate and a purchased graham cracker crust. 

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It turned out surprisingly well, but I felt more than a little guilty using such blatant store-bought shortcuts. After all, I was being paid for my cooking prowess, and the recipe required none.

I figured there was a more authentic approach to such a crowd pleaser, and ultimately couldn't abide the sight of serving anything in that purchased foil pie tin.

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A whole year passed before I got around to updating the recipe, replacing the frozen non-dairy topping with real whipped cream, and making my own lemon simple syrup as a stand-in for the lemonade.

The store-bought graham crust was usurped by a self-assembled one using vanilla shortbread, and the addition of homemade candied lemon peel scattered over the top of the pie elevated this dessert into company status. 

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I made the new version for my client's daughter recently, the creamy slices of lemon mousse melting into crisp golden crust on a twilit late-summer evening.

The back-of-the-box version from the summer before hadn't given rise to such oohs and ahhs before digging in; the extra time and effort was worth it.



See the recipe for Lemon Icebox Pie »

 

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