Lemon Icebox Pie

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

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

Hide Images

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.