This Weight Watchers icebox lemon pie is a fun simple dessert that is perfect for potlucks, special events or just to help satisfy your craving this weekend. Zest and juice the lemons, keeping the zest separated from the juice. Wouldn't you rather give in to something that is lower in fat, calories, and points that satisfies? I know I sure would. Rinse lemons under running cold water for 30 seconds and pat dry. Yes, it is a bit of a point sacrifice for just a piece of pie, but if you are like me - that sweet treat calls your name for only so long before you give in. When making fun recipes like this, using the simple substitutions like fat-free milk, sugar-free or fat-free pudding mixes, fat-free whipped topping, and lighter cream cheese can make a huge difference in your points values. Transfer to a rack and cool to room temperature, about 2 hours. Bake the pie on the baking pan for 20 to 25 minutes or until the center jiggles slightly and the edges are set. Pour the filling into the prepared crust. This easy Lemon Pie is ready to chill in about 30 minutes, made with real lemon juice, all tucked into an amazing Golden Oreo. How to Make Lemon Icebox Pie This recipe for a lemon icebox pie is simple, but does take some time to chill. Place the baked graham cracker crust on a rimmed baking sheet. The lemon flavor is refreshing, which makes this pie perfect for summer. It has a luxurious, creamy texture, and a sweet, tangy lemon flavor. Next, spoon half the pudding mixture over the graham crackers and gently spread into an even layer. Break as needed to cover the entire bottom with a single layer. See how easy this pie is! It’s light, cool and refreshing, and also a tall, fluffy, pretty looking pie.6 SmartPoints per serving on Weight Watchers FreeStyle Plan, Flex Plan, Your Way Plan, and Beyond the Scale Plans Lemon icebox pie is the cousin to Key Lime Pie. Cover the bottom of 9 x 13 pan with a layer of graham crackers. It thaws very quickly, and tastes great whether it’s slightly firm or more firm. You can’t go wrong with how long you leave it in the freezer, in fact, I leave any leftovers in the freezer, and when we want a slice, just pull it out and cut it. Spoon the mixture into the pie crust, and then put it in the freezer for several hours. Lemon Icebox Pie 2 Reviews Tart, creamy, sweet and luscious Lemon Icebox Pie - a family favorite Jump to Recipe Yum This post may contain affiliate links. Stir together the whipped topping and jello, till the jello powder is incorporated. 16 ounces of thawed cool whip/whipped topping (I use light).It makes such a sizeable and pretty pie, that no one would believe there’s only 2 ingredients in the filling, and it takes all of five minutes to make! Press the mixture into the bottom and up the sides of a 9-inch pie plate. Mix with a fork until the crumbs are well coated and stick together when pinched. Combine the cracker crumbs, sugar, and butter in a medium bowl. In a large bowl, whisk together the lemon juice and sweetened condensed milk. Then pop it in the freezer as you make the filling. Press into the bottom and up the sides of the pie plate to form the crust. It was hoarded greatly appreciated by said husband. 1 For the crust: Preheat the oven to 350. ingredients 14 graham crackers, broken 4 cup sugar 4 teaspoon salt 6 tablespoons unsalted butter, melted 2 (14 ounce) cans sweetened condensed milk 1 1. In a medium bowl, stir together the graham crumbs, sugar, and melted butter. For better or worse, I’ve made a lot of desserts on this blog with whipped topping (cool whip), because it’s so versatile, and has such a great light texture. Now that the flowers and trees are blooming, and the weather is turning warm, don’t you start to get in the mood for grilling, salads, and light and fruity desserts? At our house we sure do! Of course my hubby’s favorite dessert is a pie no matter what time of year it is, and combine it with lemon, and he’s in dessert heaven.
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