Lemon Icebox Pudding Recipes

NO-BAKE LEMON ICEBOX PIE

Steps:

• Place half-and-half and pudding mixture in the bowl of a stand mixer and mix at low speed for 30 seconds. Increase speed to high and beat for 1-2 minutes.
• Add 8 ounces of Cool Whip and mix on low speed until mixture is well blended. Fold in lemon zest.
• Pour pudding mixture into prepared pie crust.
• Spread remaining Cool Whip on top of lemon pudding mixture. Freeze pie for at least 2 hours.

LEMON ICEBOX PUDDING

Steps:

• Chill evaporated milk for several hours.
• Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
• In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
• Cook over boiling water until thickened, 2-3 minutes.
• Add lemon peel.
• Stir in gelatin.
• Cool until syrupy.
• Beat egg whites to form stiff peaks.
• Fold egg whites into cooled gelatin mixture.
• Whip chilled milk until light.
• Fold milk gently into gelatin mixture.
• Blend cookie crumbs, nuts and melted butter.
• Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
• Spoon 1/2 of the lemon mixture over the crumbs.
• Repeat; end with the last 1/3 of the crumbs.
• Chill until firm.

LEMON ICEBOX DESSERT

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.