Saturday, August 4, 2012

What's cool when it's hot

Sometimes standing at the store's checkout line, you will see impulse items such as magazines and candies strategically displayed. Although I avoid looking at the candy, I normally glance at the magazines waiting for my turn to check out...
Many times, one will see on the cover of a magazine something that will make you take that issue home with you. My wife saw the August issue of Better Homes and Gardens on the kitchen counter. The picture of a fresh, cool-looking, no-bake lemon icebox pie spoke to her like an angelical command coming from heaven. We had to make it. We normally make this pie with condensed milk and lemon juice; however, the recipe in the magazine called for some unflavored gelatin and egg yolks. The crust makes this pie irresistible. It is made out of shortbread cookies, and that alone is a win-win situation to me. So again, we had to make it.


1 1/3 cups crushed shortbread cookies
3 tablespoons lemon drops, finely crushed
1/4 cup butter, melted
1 cup sugar
1 envelope unflavored gelatin
2 tablespoons cornstarch
1 tablespoon finely shredded lemon peel
6 tablespoons lemon juice
6 tablespoons water
6 egg yolks, lightly beaten
1/4 cup butter, cut-up
1 32 ounce carton vanilla Greek yogurt
1/2 cup whipping cream
1 tablespoon lemon drops, finely crushed
1 recipe Candied Lemon Slices (optional)
Fresh Mint Leaves (optional)

For crust, in a medium bowl combine cookie crumbs, the 3 tablespoons crushed lemon drops, and melted butter. Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inch spring-form pan. Set aside.
For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.  Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.  Place yogurt in a large bowl; gradually stir in lemon mixture. Carefully spoon into crust-lined pan. Cover and chill overnight.
For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks; fold in 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of spring-form pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint. 

Candied Lemon Slices: In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boiling, reduce heat; add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.

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