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Lemon Icebox Pie Flag

Name: Lemon Icebox Pie Flag
Prep time: 20 min
Total time: 4 h 45 min
Yield: 20
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 6 egg yolks; 2 cans (14 oz each) sweetened condensed milk (not evaporated); 1 cup lemon juice; 1 container (8 oz) frozen whipped topping, thawed; 1/3 cup blueberries, patted dry; 2 cups raspberries, patted dry

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Prep 20 min
Total 4 hr 45 min
Ingredients 7
Servings 20

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Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!

By Pillsbury Kitchens

Updated May 6, 2015

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
6 egg yolks
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1 cup lemon juice
1 container (8 oz) frozen whipped topping, thawed
1/3 cup blueberries, patted dry
2 cups raspberries, patted dry

Make With

Pillsbury Cookies

Steps

1

Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
2

Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
3

Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Tips from the Pillsbury Kitchens

tip 1
Use a sharp knife wiped clean with a wet towel to cut clean slices, and use a metal spatula or pie server to lift the crispy cookie bottom from the dish.
tip 2
Bottled lemon juice works great in this recipe, but for a tangier version, use fresh-squeezed lemon juice, and add a tablespoon of grated lemon peel to the egg mixture before baking.

Nutrition Information

290 Calories, 11g Total Fat, 5g Protein, 42g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 6g; 28%

Trans Fat: 1 1/2g

Cholesterol: 70mg; 23%

Sodium: 130mg; 5%

Potassium: 190mg; 5%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 1g; 4%

Sugars: 24g

Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 8%; 8%

Calcium: 15%; 15%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.