Star-Spangled Lemon Icebox Pie Recipe

Star-Spangled Lemon Icebox Pie Recipe
Star-Spangled Lemon Icebox Pie Recipe photo by Taste of Home
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Star-Spangled Lemon Icebox Pie Recipe

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With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. —Lauren Katz, Ashburn, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 15 pecan shortbread cookies (about 8 ounces)
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 8 ounces cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries

Directions

Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving. Yield: 8 servings.
Originally published as Star-Spangled Lemon Icebox Pie in Simple & Delicious June/July 2016

Nutritional Facts

1 piece: 591 calories, 41g fat (20g saturated fat), 104mg cholesterol, 310mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 10g protein.

  • 15 pecan shortbread cookies (about 8 ounces)
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 8 ounces cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  1. Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack.
  2. In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
  3. Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving. Yield: 8 servings.
Originally published as Star-Spangled Lemon Icebox Pie in Simple & Delicious June/July 2016

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