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