Star-Spangled Lemon Icebox Pie
With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. —Lauren Katz, Ashburn, Virginia
Ingredients
- 15 pecan shortbread cookies (about 8 ounces)
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- FILLING:
- 8 ounces cream cheese, softened
- 1/2 cup mascarpone cheese
- 1 tablespoon grated lemon zest
- 1/2 cup lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
Reviews
Great dessert. Easy to make and tastes delicious. I made it exactly as written and it came out perfectly. Definitely at keeper.
This pie is to die for! If your taste buds favor tangy fresh citrus, fix this! I had never bought Mascarpone Cheese before, but discovered that it’s an Italian cream cheese, and Meijer (or other major grocery stores) sells it close to their Deli counter. The pecan shortbread crust is a richer base than your typical graham cracker crust, although I’m sure you could pour the filling into a prepared graham crust as well. I topped my pie with raspberries instead of the other berries, and I needed 2 lemons for 1 Tbsp zest and 1/2 cup fresh lemon juice. Just follow the recipe for a pie that’s sure to make your mouth water. My guests loved it too!!