For all of you criticizing this recipe - what's the point? If you want to add eggs, add them. If you want to use fresh lemon juice, use it. If you want to use a graham cracker crust, use a graham cracker crust. The lady was just showing you how SHE does it. If you don't like it, move on.
Instead of complaining and saying what she should add let her do the recipe her way and keep your version to yourself. This is her recipe! Don't understand why some feel they need to add their 2 cents! Be respectful! Her recipe is DELICIOUS!
Although I have been watching your videos for several years, I just found this one, and boy, am I excited that I don't have to put eggs in my lemon pies anymore! ☺️
When I was in school, they made a lemon or orange icebox dessert that was about as tall as a single layer cake, and if let on had bits of lemon or orange pulp in it, and a Graham cracker crust. Am REALLY glad you don't put raw eggs in yours, as I saw one recipe that did, a d just refrigerated it. Anyway thanks for good video.
Def trying this way! I have no oven. I don’t want eggs n I can’t be bothered with pasteurised eggs. So coming across this video is a blessing 🥰 Hello from Kuala Lumpur 💐
Lemon juice is the thickener. Fresh lemon juice has better chance to thicken than store bought with additives. This is why 1/2 cup fresh lemon juice is needed.
Ok I'm not a lemon fan nor do I make desserts but my boyfriend really wanted this. I looked at several videos and yours was the best. Thank you. I got a happy boyfriend.
Looks very yummy! I found a recipe that called for 2 cans of milk and cream cheese. Didn't have whipped topping in the batter. Mix and chill - I'll have to try this version.
My dad used to make this when I was little but it was the lime jello. Nobody knows the recipe and we lost him in 2015. I think yours is the closest but with different jellos,lol. Everybody is adding cream cheese and his was light like whipped cream, not cheesy. Thank you!
My dad made lemon lime bisque, recipe from work. Used a can of evaporated milk well chilled in freezer and whipped like whipping cream. Made a 9x13 pan. Lots for family of 7 and friends. Reg size lime or lemon jello, juice of 1/2 lemon tsp zest, i think 1/2 cup of water, set to cool till egg white consistency. Beat up canned milk in large bowl, fold in jello. Pour over Graham crust in 9x13 pan. Spread, chill. Mom always sprinkled some reserved crumbs on top for garnish, I don't, they get soggy. I think I'm going to make one soon. No green jello tonight.
Looks 😋delicious! Going to the store today and get the ingredients! Just found your RUclips! New subscriber! Thanks for showing me how to make a pie! I think I'd better but the one crust already made up and bake it! Last time I made one, it was so tuff it put a dent in my wall!!😅
Welcome Karan!! Glad to have you aboard!! I've made some tough crusts too but I have a really good no fail pie crust on my site...just type in No fail Pie Crust in MY search box and the recipe will come up...it's a simple and delicious crust using oil instead of a solid grease..don't let discourage you, it is really good and simple. Good luck on your pie. TFW God Bless, Linda
I make a similar version of this pie called a "Vintage Kool Aid Ice Box" pie. My version is a lot taller, but I can imagine they taste similar. Thanks for sharing. 😊
Wow your plates were your moms that is truly special. 🙏🏾❤️ In addition to the cake plates I also have the matching cake stand and a matching muffin basket that was my late neighbors and when I make your lemon box pie I’ll be sure to tag you so that you will know I made it. Again thank you for responding. Shawn ❤️🙏🏾
I prefer mine with crust and whipped cream thanks for posting this delicious recipe I’m definitely going to try it and I also have those same plates given to me from my sweet neighbor who isn’t here with us any longer and I truly treasure them.
My mom made this all the time, except she used 2 egg yolks instead of whipped cream. Plus she told me to put 9 Tbs lemon juice, never tried to calculate another measurement. Very refreshing pie!
There are 4 tblsp. in 1/4 cup so you add 1 tblsp. over 1/2 cup of lemon juice. Don't you have to bake yours because of the egg yolks?? I'll bet it tastes wonderful!!
That would be a key lime pie. It's made the same way as lemon pies, but with a little less lime juice. Then again, some people may use the same amount.
I'm about to make two for Christmas dessert, and someone said they bake their pies to cook the eggs. I'd never heard of that, so I searched online to see if it's a popular thing.. I've never baked my pies, (neither did my mom, grandmother....any family members) as the lemon juice "cooks" the eggs. About half a cup of juice is pretty standard for us, too. Mix milk, juice and eggs, pour into graham cracker crusts, let the pies sit in the fridge overnight and that's it. I love my pies firm, just like yours. :) Anyway, this is the first video I chose, and it doesn't show how to bake or use eggs at all. Just my luck. LOL! I did learn something interesting about the Cool Whip and may try it one day. I do have some in the fridge for my Watergate Salad and could use a little, but I don't know if I should try it out on the family just yet, when they're used to the way we always make it. Today is December 23, 2020, and I wish you and yours a blessed holiday season! Thanks for sharing! :)
I am in the mood for some pie, maybe today and I love lemon. Have you done the stabilized whipped cream? If I can find in the local grocery (hit and miss), I use Dr Oetker Whip It. It stabilizes the whipped cream for hours at room temperature, and for days in fridge. I cup heavy whipping cream, 1 packet of Whip It, 1/4 cup powdered sugar, or more if you want a sweeter and a teaspoon vanilla. whip cream with beater until almost whipped, a few minutes. Add in whip cream stabilizer and beat until incorporated. Then beat in confectioners' sugar and vanilla. Whipped cream can also be stabilized by using unflavored gelatin added to water and heated, then cooled.
I always use fresh lemon juice, makes a big difference in my opinion. I also make my crust with saltine crackers, amazing, makes a perfect balance , sweet & salty. I also use the three egg yolks in my recipe, then bake the mixture for 15 minutes in the crust on 350, then add my merengue and bake 10 minutes to lightly brown, yummy!!
Hi. The recipe looks great! Can you please tell me how much Cool Whip? Should I thaw it in the fridge if it’s frozen? Do you put zest or vanilla or lemon extract in the batter? Thanks for the recipe! 😊
lemon! i like to take a box of JELLO cheesecake mix that comes w/ the cherries and pouch of graham cracker crumbs and add a little sour cream & cream cheese, vanilla & lemon juice /w a bit of finely grated zest and beat it all up w/ a bit of sugar & milk 'til it comes to a nice thick consistency (using your own preferences on amounts and taste)! Butter a pie/tart pan and toss in a handful of the crumbs to coat it evenly. pour in the lovely mixture and top w/ cherries. Cover lightly w/ foil and chill 3 hrs or as long as desired and serve : ) !
i havent had this since i was a kid. but i remember it was kinda gritty in a way. and i liked the feeling of it on my teeth, and the sharp bite of lemon on my tongue. does this have that texture?
Hi Janis and Merry Christmas!!! Most would rather have a graham cracker crust...but I LOVE pie crust (homemade) so that was totally my decision. TFW God Bless, Linda
VXMMX 5 yes. I leave mine in the freezer and eat it cold (slightly thawed). And use a graham cracker crust - tastes better and no baking required. Delicious!
Хобби
For all of you criticizing this recipe - what's the point? If you want to add eggs, add them. If you want to use fresh lemon juice, use it. If you want to use a graham cracker crust, use a graham cracker crust. The lady was just showing you how SHE does it. If you don't like it, move on.
Amen!
I agree
@Ronald Stormy People are insulting her recipe if they like it a different way she needs no suggestions. I agree with Janet
@WELL forPETES sake Sounds like you are a little touchy!
Looks wonderful! Lemon is my Favorite!! Thankyou!! Love your recipes!:)
I really appreciate your recipe. The measurements were simple and clear. Definitely going to try this. Thank you! 😋😋
Ms Linda, that,s a beautiful mouth watering looking pie 🤤🍋💛!!
Thank you 😋 TFW God Bless
This looks really good. Thank you so much for sharing. I’m going to make it tonight 😊
Wonderful!! Thank you for taking the time to share with us! God bless u 😊
I think your pie looks delicious! and super easy, which is what I was looking for, thank you for sharing!👍
Looks yummy! I will be making this for my dad for Father's Day! Thank you for sharing!
That looks so yummy !!! Like that you dont have to bake it .Thank you for sharing .God bless .
Instead of complaining and saying what she should add let her do the recipe her way and keep your version to yourself.
This is her recipe!
Don't understand why some feel they need to add their
2 cents!
Be respectful!
Her recipe is DELICIOUS!
I use to make lemon meringue pie, i liked it tart.
Your pie looks delicious and easy, thanks for the recipe. I am going to try it.
Beautiful! I like your pretty plate also
Although I have been watching your videos for several years, I just found this one, and boy, am I excited that I don't have to put eggs in my lemon pies anymore! ☺️
I really liked this recipe ! Thanks for showing it out ! My family
liked it ! It so easy and simple to make ! Thanks showing your video!
Hi Vanessa, I'm so glad you and your family liked it!! TFW God Bless, Linda
I can’t wait to make it thank you for sharing your great video
I’m trying this today. Thanks for the simple recipe.
Looks really good. I am saving this so I can make it soon.
I'm trying this! Brilliantly simple 👌
When I was in school, they made a lemon or orange icebox dessert that was about as tall as a single layer cake, and if let on had bits of lemon or orange pulp in it, and a Graham cracker crust. Am REALLY glad you don't put raw eggs in yours, as I saw one recipe that did, a d just refrigerated it. Anyway thanks for good video.
I saw a recipe. That used eggs and they did. Not bake it. I cringed
@@maryannkruer3364 so did I when I just read this post. Isn't that dangerous?
@@maryannkruer3364 you know the eggs cook from the acid in the lemon juice, how do people not know this?
The lemon juice chemically cooks the eggs
I will be making it tonight for a friend can try the pie tomarrow ...thanks for sharing.
Looks delicious 😋 I’m gonna try it thank you 😊
I had to save this one...love the idea of the extra lemon juice added. Thanks for sharing.
Oh that looks SO Good!! TFS!
Awesome thank you for sharing.
Def trying this way! I have no oven. I don’t want eggs n I can’t be bothered with pasteurised eggs. So coming across this video is a blessing 🥰 Hello from Kuala Lumpur 💐
Definitely gonna try it!🥧 Thank you!😊
love the dishes you make, keep up the good work!
I am definitely going to try it this way! Seems like it will taste really good! Thanks for sharing your ideas.
Hi Shereka, I know you'll like it made this way! TFW God bless
Looks good and easy to make...
Looks delicious and easy!
Your pie looked wonderful and I bet it tasted even better 😋. You can't go wrong with condensed milk and lemon 👍
Just can't believe it firmed up like it did without anything extra to thicken it. And that crust looks HEAVENLY! Don't even worry about the fluting! ❤
Hello Alexa! This pie is delicious, so I hope you try it!! TFW God Bless!!!
@@Handsthatcook ..I look forward to trying it! ❤❤ I could eat it thru the screen of my phone! 🤣laughter!
Lemon juice is the thickener. Fresh lemon juice has better chance to thicken than store bought with additives. This is why 1/2 cup fresh lemon juice is needed.
@@pattijesinoski1958 ❤❤
Ok I'm not a lemon fan nor do I make desserts but my boyfriend really wanted this. I looked at several videos and yours was the best. Thank you. I got a happy boyfriend.
Praying he'll marry you EXCELLENT girlfriend😊😀🤗
with my lover 46 years love variety in food sounds easy and fun
looks delicious 😋🍋
Looks great
Looks yummy 😋.😊😊😊
That looks so good!
Hi, Linda. Your lemon icebox pie looks delicious. I can't decide if I want it more sweeter or more tart. God bless you, Linda.
Looks delicious.
Yummm and super simple🎶🎶🎶🎶🎶🎶🎶
Looks very yummy! I found a recipe that called for 2 cans of milk and cream cheese. Didn't have whipped topping in the batter. Mix and chill - I'll have to try this version.
That looks delicious
My dad used to make this when I was little but it was the lime jello. Nobody knows the recipe and we lost him in 2015. I think yours is the closest but with different jellos,lol. Everybody is adding cream cheese and his was light like whipped cream, not cheesy. Thank you!
My dad made lemon lime bisque, recipe from work. Used a can of evaporated milk well chilled in freezer and whipped like whipping cream. Made a 9x13 pan. Lots for family of 7 and friends. Reg size lime or lemon jello, juice of 1/2 lemon tsp zest, i think 1/2 cup of water, set to cool till egg white consistency. Beat up canned milk in large bowl, fold in jello. Pour over Graham crust in 9x13 pan. Spread, chill. Mom always sprinkled some reserved crumbs on top for garnish, I don't, they get soggy. I think I'm going to make one soon. No green jello tonight.
Looks 😋delicious! Going to the store today and get the ingredients! Just found your RUclips! New subscriber! Thanks for showing me how to make a pie! I think I'd better but the one crust already made up and bake it! Last time I made one, it was so tuff it put a dent in my wall!!😅
Welcome Karan!! Glad to have you aboard!! I've made some tough crusts too but I have a really good no fail pie crust on my site...just type in No fail Pie Crust in MY search box and the recipe will come up...it's a simple and delicious crust using oil instead of a solid grease..don't let discourage you, it is really good and simple. Good luck on your pie. TFW God Bless, Linda
You did great, the pie turned out great. I dislike all of the negative remarks on RUclips. Great video, keep up the good work.
You are amazing, wouldnt want the eggs in it, looks delicious, thankyou 🐴🐴
Love your videos
Me and my son love it🥰 I make it all the time now
Made this pie yesterday it tasted wonderful and was so easy ! A BIG THANK YOU TO LINDA FOR THIS RECIPE!!!!
Hey Mary...so glad you enjoyed it. I appreciate you watching!! God Bless, Linda
It is good with lime juice too.
I am going to try that pie
Thank you so much for sharing!! Watched many recipes and went with yours since it had no eggs! Tastes better than Edwards pie!! Great recipe!!
I love the Edwards pies
Just what i like. Thank you.
Looks delicious! 😮
Thank you Amamda...I think it is! TFW God bless!
Yummy i will try this tomorrow
Made it and it was YUMMY!
I make a similar version of this pie called a "Vintage Kool Aid Ice Box" pie. My version is a lot taller, but I can imagine they taste similar. Thanks for sharing. 😊
just put it all in a blender and push the button. it really works.
Wow your plates were your moms that is truly special. 🙏🏾❤️
In addition to the cake plates I also have the matching cake stand and a matching muffin basket that was my late neighbors and when I make your lemon box pie I’ll be sure to tag you so that you will know I made it.
Again thank you for responding. Shawn ❤️🙏🏾
Add one block of cream cheese, and you have cheesecake.
I thought this was the cheesecake recipe I use. I add a full tub of cool whip and it makes 2 pies
Made this pie absolutely yummy
Hi Doreen! So glad you liked it!! TFW God bless
This is the best recipe for this type pie I've made three or four different types . This one is the best. Try it everybody.
Thank you so much Donna! TFW God bless!
I prefer mine with crust and whipped cream thanks for posting this delicious recipe I’m definitely going to try it and I also have those same plates given to me from my sweet neighbor who isn’t here with us any longer and I truly treasure them.
The plates were my mothers and I treasure them. TFW God Bless!!
@@Handsthatcook Bless your heart ❤ just beautiful 😍 ❤
Looks delish I make a cheese pie like this except for cream cheese but whip cream takes the place of eggs delicious
My mom made this all the time, except she used 2 egg yolks instead of whipped cream. Plus she told me to put 9 Tbs lemon juice, never tried to calculate another measurement. Very refreshing pie!
There are 4 tblsp. in 1/4 cup so you add 1 tblsp. over 1/2 cup of lemon juice. Don't you have to bake yours because of the egg yolks?? I'll bet it tastes wonderful!!
@@Handsthatcook if you use real lemons not bottled, the juice essentially cooks the yolks.
You can add 3 egg yolks and still refrigerate it only? And it colors it yellow just right too...
Yumm, I cannot wait to make this. I LOVE ANYTHING LEMON !!
ohhh, wondering how this would taste using lime juice, yummmm
It would be a key lime pie...just as yummy 😁
That would be a key lime pie.
It's made the same way as lemon pies, but with a little less lime juice. Then again, some people may use the same amount.
I'm about to make two for Christmas dessert, and someone said they bake their pies to cook the eggs. I'd never heard of that, so I searched online to see if it's a popular thing.. I've never baked my pies, (neither did my mom, grandmother....any family members) as the lemon juice "cooks" the eggs. About half a cup of juice is pretty standard for us, too.
Mix milk, juice and eggs, pour into graham cracker crusts, let the pies sit in the fridge overnight and that's it. I love my pies firm, just like yours. :)
Anyway, this is the first video I chose, and it doesn't show how to bake or use eggs at all. Just my luck. LOL!
I did learn something interesting about the Cool Whip and may try it one day. I do have some in the fridge for my Watergate Salad and could use a little, but I don't know if I should try it out on the family just yet, when they're used to the way we always make it.
Today is December 23, 2020, and I wish you and yours a blessed holiday season!
Thanks for sharing! :)
I made a lemon cream pie one day and it was similar to this recipe.
😋Delicious!
My grandma use to make that ❤️
Going to make this pie.
You'll love it Marilyn! TFW God Bless, Linda
Been looking for a recipe without the eggs. Thanks
I go make me one this weekend
Yum!
I am in the mood for some pie, maybe today and I love lemon. Have you done the stabilized whipped cream? If I can find in the local grocery (hit and miss), I use Dr Oetker Whip It. It stabilizes the whipped cream for hours at room temperature, and for days in fridge. I cup heavy whipping cream, 1 packet of Whip It, 1/4 cup powdered sugar, or more if you want a sweeter and a teaspoon vanilla. whip cream with beater until almost whipped, a few minutes. Add in whip cream stabilizer and beat until incorporated. Then beat in confectioners' sugar and vanilla. Whipped cream can also be stabilized by using unflavored gelatin added to water and heated, then cooled.
Great tips Helen! I'm going to upload a blackberry pie sometime this week. God Bless, Linda
I was great you have a happy thanksgiving
My daughter requested this pie for Thanksgiving. I am going to try this recipe. Thanks.
You won't be disappointed. It's a very good pie!!! Have a great holiday season. TFW God Bless, Linda
I always use fresh lemon juice, makes a big difference in my opinion. I also make my crust with saltine crackers, amazing, makes a perfect balance , sweet & salty. I also use the three egg yolks in my recipe, then bake the mixture for 15 minutes in the crust on 350, then add my merengue and bake 10 minutes to lightly brown, yummy!!
You’re rude
Hi. The recipe looks great! Can you please tell me how much Cool Whip? Should I thaw it in the fridge if it’s frozen? Do you put zest or vanilla or lemon extract in the batter? Thanks for the recipe! 😊
I never thought about whipped cream, I add cream cheese and I also add lemon extract for an extra pop of flavor.
@Bev Fo that it does if you have lemons on hand. ;)
Svanja Don’t plan to make the pie if you don’t have fresh lemons!
@@dbrel I always use fresh lemons, but I love to add the extra flavoring as well
A wisp works wonders to blend ingredients together.
Do you mean a whisk?
Yummy!
Thanks
Can I use 8 oz regular coolwhip and would it be good with a short bread pie crust or frozen pie crust
It will be good with either type of crust so it's your choice and yes you can use the 8 oz. of cool whip. TFW God bless!
I'm going to make one soon
It's a very good pie! Let me know how YOU liked it!!! TFW God Bless, Linda
lemon! i like to take a box of JELLO cheesecake mix that comes w/ the cherries and pouch of graham cracker crumbs and add a little sour cream & cream cheese, vanilla & lemon juice /w a bit of finely grated zest and beat it all up w/ a bit of sugar & milk 'til it comes to a nice thick consistency (using your own preferences on amounts and taste)! Butter a pie/tart pan and toss in a handful of the crumbs to coat it evenly. pour in the lovely mixture and top w/ cherries. Cover lightly w/ foil and chill 3 hrs or as long as desired and serve : ) !
Now that sounds good!! TFW God Bless
Can you substitute unsweetened Greek yogurt for the whipped cream since the milk is so sweet?
I'm not sure. Try it and let me know. TFW God bless
i havent had this since i was a kid. but i remember it was kinda gritty in a way. and i liked the feeling of it on my teeth, and the sharp bite of lemon on my tongue. does this have that texture?
It has the sharpness of the lemon but it's not gritty. TFW God Bless!
I'd do it with a Graham Cracker Crust-homemade w/ grnd. Nutmeg& Cinnamon in it.
My mouth waters but l like this one as lm allergic to eggs just wondering how much cream do you need can't wait to try this Thank you
This is good with cream cheese. Not quite as sweet.
Use between 1/2 and 1 cup.
We love it in just a graham pie crust
Hi Janis and Merry Christmas!!! Most would rather have a graham cracker crust...but I LOVE pie crust (homemade) so that was totally my decision. TFW God Bless, Linda
Yum! You can also use key lime juice
@Hands That Cook Did you bake the crust before making the filling and then adding it and refrigerating it?
Yes Martin, I did prebake the pie crust. TFW God Bless
@Hands That Cook At what Temperature did you bake it at and for how long.
@@thebigm4 350 F for about 10 minutes God Bless
@HandsThat Cook. Thank You very much and God Bless You Too.
Please turn down the tv noise in the backround.
Can I use as much whip cream as u want ?
In the pie? Not more than 1-1/2 cups. Outside the pie....as much as you want. TFW God bless!!
I make it using whipped whipping cream with vanilla
I'll be right over!
It looks good. People bake traditional Lemon Icebox pie because it has raw eggs in it.
What size pie crust for this amount of filling?
8 or 9 inch but not deep dish. TFW God bless
Making right now
+Natasha Blackman Hi Natasha! You're going to love it!! Have a great Thanksgiving!!
I Love Th Pie Crust Wth Th Filling NOT To Sweet,,,Just Right Yum!😋!
❤️
Can you firm in the freezer??
VXMMX 5 yes. I leave mine in the freezer and eat it cold (slightly thawed). And use a graham cracker crust - tastes better and no baking required. Delicious!