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Lemon Icebox Pie III
July 16, 2010

This is actually one of my favorite summertime recipes for it's light refreshing flavor, the fact that it's an easy no bake recipe, and doesn't call for cool whip or jello. I've made it often and it's one of my most popular desserts. Seeing that it has some very mixed reviews, mostly addressing consistency and flavor, I will offer this...cans of sweetened condensed milk only come in 300 ml (10 oz) sizes around here so that's the amount I use, and it sets up quite well for me, so I would recommend using that amount only. Because the size of a lemon can vary and the recipe doesn't give a specific amount of juice, I would suggest adding the juice to taste so it doesn't get too tart. If more lemon flavor is desired, but it's tart enough, up the amount of lemon zest instead of adding more juice. To ensure a smooth filling, be sure to scrape down the bowl after beating the cream cheese, and add the milk and lemon slowly, again scraping the bowl occasionally until all is well incorporated. Finally, I have found that beating the mixture for a good five minutes after it's smooth yields a very light textured, mousse like result. Be sure to also use a 'tnt' crust if going the store bought route or it may detract from the overall flavor of the finished pie. I prefer to just mix up some graham crumbs, butter, and sugar if needed, and press into the pie plate. It isn't always necessary to bake a crumb crust.

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