Thursday, May 20, 2010
LEMON ICEBOX PIE III
1 9 inch prepared graham cracker crust
2 8 oz. packages cream cheese, softened
14 oz. can sweetened condensed milk
2 lemons, juiced
1 t. lemon zest
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Notes: Silas made this recipe for us and it was delicious. He made his own crust and didn't use any garnish. It's pretty mild, so you could add more lemon juice if you want something with a little more zip to it.