Shoutout to my mom! I have a wonderful mother. She, unfortunately, lives 3 hours away so I wasn't able to give her a hug in person. But we talked for an hour Sunday afternoon and that's the next best thing. A verbal hug, if you will. Love you, Mom!
I also have the good fortune of having a wonderful mother-in-law. While I can't hug my mom, I can hug my MIL! The Memphis Johnsons took her out to brunch at Sweetgrass and then we went back to our house for dessert.
What to make for a sweet treat?!? I don't cook a lot of desserts so I pinned all sorts of sweets to Pinterest. And, after running some ideas past Hubs, I settled on a lemon icebox pie. Sweet citrusy goodness in a pie crust!
~ I also made a fruit pizza (cooked sugar cookie dough with cream cheese topped fruit. Does it get more simple?! Or tasty?)
I made the pie exactly as the recipe listed. I don't mess around with baking. Didn't it turn out pretty?
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| Handy fresh mint from my backyard |
Lemon Icebox Pie
INGREDIENTS
- 1 cup graham cracker crumbs (for me, this was one pack)
- 3 tablespoons powdered sugar
- 3 tablespoons butter, melted
- 6 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 cup fresh lemon juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Garnishes: lemon slices, fresh mint leaves
DIRECTIONS
- Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
- Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
- Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours. (Or overnight. I did mine the night before.)
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
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