This is a print preview of "No Bake Lemon Ice Box Pie" recipe.

No Bake Lemon Ice Box Pie Recipe
by Global Cookbook

No Bake Lemon Ice Box Pie
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  Servings: 1

Ingredients

  • 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)

Directions

  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.