No Bake Lemon Ice Box Pie Recipe

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Servings: 1


Cost per recipe $4.75 view details
  • 1/2 c. unsalted butter, softened, plus butter for 9 inch glass pie plate
  • 2 c. ginger wafer crumbs
  • 1 1/2 c. whipping cream, not ultra-pasteurized
  • 1 1/2 c. Robertson's Lemon Curd, at room temperature (1 1/2 jars)
  • 1/3 c. fresh blueberries, rinsed and dry
  •     A few strips of lemon peel (yellow part only)


  1. To make the crust: Combine butter and ginger wafer crumbs. Press mix firmly on bottom and sides of generously buttered glass pie plate. Wrap tightly in plastic and freeze for 30 min.
  2. To make the filling: In a large chilled bowl of an electric mixer set at medium speed, beat the cream till stiff peaks form.
  3. Put the lemon curd in a bowl and whisk it vigorously to remove any lumps.
  4. With a spatula, gently fold the lemon curd into the whipped cream.
  5. Pour the filling into the prepared crust and chill, covered with foil, for at least 4 hrs or possibly overnight. You can also freeze the pie for a firmer filling.
  6. To serve, garnish with blueberries around the edge of the filling and twist a few strips of lemon peel for the center.
  7. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 340g
Calories 1462  
Calories from Fat 1396 95%
Total Fat 158.81g 199%
Saturated Fat 99.77g 399%
Trans Fat 0.0g  
Cholesterol 491mg 164%
Sodium 81mg 3%
Potassium 198mg 6%
Total Carbs 11.88g 3%
Dietary Fiber 1.1g 4%
Sugars 4.93g 3%
Protein 5.0g 8%
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