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Grandmother's Lemon Icebox Bars

August 29, 2015

Saturdays in studio are a bit of a creative ritual for me. It’s quiet, stress free, and usually the day that I work on new design ideas and sift through memories that eventually add life to the Mamie+James pieces.

Today was no exception as the last days of summer created a craving for my Grandmother Breland’s Lemon Icebox Bars. I sifted through her recipe clippings, found the recipe she loved so much, and have shared it below for y’all to try. In the South everything has a story and every story is usually accompanied by food. It’s my Grandmother’s house that has now transformed itself into the Mamie+James studio and has added to our story of family, good food, and a sparkle of southern charm. Hope you’ll give the recipe a try and feel a bit like family.

Frozen Lemon Pie (we always referred to it as Lemon Icebox)

1 ¼ Cups Cookie Crumbs (vanilla wafers, graham cracker crumbs, or if you want to make it a bit healthier you could use chopped pecans or almonds)

2 Tablespoons Butter or Margarine, Melted

2/3 Cup Evaporated Milk

3 Eggs

2/3 Cup Sugar

1/8 Teaspoon Salt

¼ Cup Lemon Juice

1 Tablespoon Lemon Rind, Grated



  1. Mix 1 cup cookie crumbs with the melted butter; spread it in an 8” pie pan or a refrigerator tray. Chill
  2. Put evaporated milk in bowl in freezer compartment until ice crystals form around edges.
  3. Beat eggs. Add sugar, salt, and lemon juice. Cook over hot water (double boiler) until thick, stirring constantly. Cool. Add lemon rind.
  4. Whip the evaporated milk.
  5. Fold whipped milk into egg mixture.
  6. Pour combined egg and whipped milk mixture over crumb crust. Top with remaining crumbs. Freeze. Cut into wedges to serve.

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