If needed, use the back of a spoon to smooth it out. Start by combining all of your ingredients, except for the crust, into a medium mixing bowl.
#Lemon icebox pie cracker#
If you are making a homemade graham cracker crust, you’ll want to do that first.
#Lemon icebox pie how to#
Lemon zest – if you don’t have a zester, use the side of your cheese grater (the side with the teeny tiny holes) How To Make And fresh is better than the store bought brand in the green bottle (pinky promise!). Lemon juice – please use fresh! With limited ingredients, you want to use the best quality you can find. Graham cracker crust – homemade if you have time or the small store bought crust is good, too Cool and store in the refrigerator for up to a week, or freeze for up to 3 months.Įxcellent over ice cream, cheesecake, cream cheese blintzes, ricotta crepes, waffles, pancakes, shortcake biscuits, pound cake, etc. Add a little more sugar if needed and stir to dissolve.
Compote should be pleasantly sweet, but the sugar shouldn’t overrule the tartness of the lemon and the flavor of the berries. Continue to cook on medium 4-5 minutes beyond that, or until the amount of juices and blueberries are about equal. ½-⅔ cups sugar, or to taste depending on the sweetness of the berriesĬombine blueberries, lemon juice, and half a cup of sugar in a medium saucepan and cook over medium heat until blueberries are wilted and soft–this may take 5 or 6 minutes. May be made up to 3 or 4 days in advance. Refrigerate for at least 4 hours before serving. ½ cup fresh lemon juice (4-6 lemons, depending on size)Ĭombine first 4 ingredients in the bowl of a stand mixer and beat for smoothly combined and creamy. You don’t have to pick them yourself, but fresh, local berries ought to be readily available right now. The compote below freezes well, but still it’s best to start with fresh blueberries if possible. And here along the Gulf Coast, blueberries are coming into season right now. When there are so few ingredients, the quality of the individual constituents matters very much. Please, please, please use fresh lemons for this pie. But in early summer, fresh blueberry compote can’t be beat. Candied lemon and orange slices are nice in winter. It’s a little plain-looking, which is why I’m usually serving it with some sort of garnish. I’ve made it 3 or 4 days ahead with no trouble at all. No cooking needed, just mixing, and you pour it all in a graham cracker crust that you bought fully formed at a grocery store. This may be the best and easiest make-ahead dessert in my arsenal. On the contrary, nobody ever seems to turn it down. And I’ve never had anyone say that they can’t eat/hate/are allergic to Lemon Icebox Pie. It’s refreshing, but still a little indulgent. A dessert for all seasons, it’s rich, but not too rich. I often lean toward lemon desserts, because–believe it or not–not every menu plays well with chocolate.Įnter Lemon Icebox Pie, which plays well with EVERYTHING. I love to have a few easy, foolproof, but delicious go-to recipes.
I’m not a big dessert maker–or much of a sweets eater, for that matter–but I do try to make desserts for special occasions, or when we’re having company over for dinner.