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Lemon Icebox Pie III
August 16, 2005

This was EXCELLENT. I made it twice in one week. I used a shortbread ready-made pie crust from the store and fat-free cream cheese. I used real lemons one day and the next time I used a 1/2 cup of lemon juice from consentrate. Both worked out well. We kept it in the freezer until ready to serve. Thanks for a quick and perfect summer pie.

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