Lemon Icebox Pie III

Used lemon juice, cool whip, lemon curd, and topped with blueberries or other seasonal berries

I have made this for years and my family just loves it.

Delicious! I added two more lemons because the cream cheese was too overpowering and couldn’t taste anything else. My husband has Celiac so bought a pre made GF Graham cracker crust added 1/2 stick butter and reshaped to pan. Tasted like a regular pie!

First time making it!!!! It was a hit and I’ve been asked to make it several times since!!!!!

Delicious….but I made some changes. For ONE pie I used 1 cream cheese, 1/2 can condensed milk, 1/2 grated lemon peel, 1 lemon juiced, and 1 cup cool whip. Then I thickened it to my liking with powdered sugar. Excellent, sweet, and light.

EASY AND GOOD. NEEDS JUST A LITTLE MORE LEMON

Pie was delicious. I used 7 Tablespoons of fresh lemon juice. Next time will be sure to scrape the bottom of my kitchen aid bowl as there were chunks of cream cheese that didn’t get incorporated well so it was a little lumpy but really liked the recipe.

I used lemon reconstitute instead of lemons… and lots of it!!!

It was great!!! Very tasty. I prefer a more lemony flavor so I added more fresh lemon juice.

I made this with unsweetened condensed milk and added my own sugar – just a 1/4 cup. I like my lemon desserts tart. I also added 1/2 tablespoon of vanilla extract. Very yummy!

Great recipe! Used the graham cracker crust recipe from this website and added 1/2 t. salt just to make it more delicious. We did lightly bake the crust for about 8 minutes and just let it cool to room temp while making the rest. Used light version of cream cheese just because I do this a lot to cut calories and I think it tastes better anyway because it’s not as heavy. Ended up using only half of the container of sweetened condensed milk because often a full can is just too sweet for our liking as we have cut down our sugar intake and too sweet just isn’t as appetizing as it once was. Half a can was perfect sweetness! Also added a lemon to get more lemon flavor, my lemons were on the small size so i think you just have to taste after two and see if it needs more. I added a teaspoon of vanilla because someone suggested it so I did. Stuck it in the fridge for a couple hours before eating. We topped this on 4th of July with fresh blueberries, strawberries and raspberries. It was sooooooo good! I was lazy and didn’t make whipped cream to dollop on top but that would be yummy too. A very simple and super yummy summer treat. Will definitely make again!

I made it as directed but I did not like the flavor too much like cream cheese and not sweet enough. But it was perfect once I followed the advice of other reviewers and added another 14 ounces of sweetened condensed milk and another 2 lemons juiced. I did not bother with lemon rind.

I followed the receipt exactly. It came out great.

Crazy delicious! Used two large lemons and it was perfectly tart and sweet.

followed recipe. looked thin. i did use 2/3 cup of lemon juice

I added about 1 tbsp more of lemon juice. I love lemon flavor!!! I think the recipe is very good. The extra lemon juice did not thin the recipe. My family love this pie! Will make this again. This is not my first time making lemon icebox pie.

Easy to make and delicious!

This recipe is simple, fast and elegant. Made it for my husband’s birthday yesterday and he had two gigantic pieces. I garnished with whipped cream, fresh raspberries and mint sprigs. Yum!

So easy, and so scrumptious. Didn’t last long in my house!

It was easy to make and very delicious!!

love this pie did make it a few times and made different I put a Banana in the bottom as well I used way more lemon zest then 1 teaspoon I used 4. But other then that I love this pie