Lemon Icebox Pie

When life gives you lemons, make a delicious pie! MORE+ LESS-

By Pillsbury Kitchens

May 6, 2015

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

egg yolks

cans (14 oz each) sweetened condensed milk (not evaporated)

cup lemon juice

container (8 oz) frozen whipped topping, thawed

cups sliced strawberries, patted dry

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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 at room temperature.
2

Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie; 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 cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

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.
Bottled lemon juice works great in this recipe, but for a tangier version, use fresh squeezed lemon juice and add a tablespoon of the grated peel to the egg mixture before baking.