Lemon Icebox Pie

Lemon Icebox Pie

Lemon Icebox Pie


  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 6 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 1 cup lemon juice
  • 1 container (8 oz) frozen whipped topping, thawed
  • 2 cups sliced strawberries, patted dry


  • Heat oven to 350°F. Thoroughly grease or spray 13×9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes at room temperature.
  • Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  • Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.
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