.jpg)
This week, we are focusing on the color yellow. The color yellow is found in a wide variety of foods, from soft, fluffy, pillows of angel food cake, to the tart, sweet, richness of lemon pie. Sure, there are some wonderful yellow vegetables (Tori and I love squash), but let’s be honest here—you want to hear more about the pie don’t you?
In my grandfather’s restaurant chain, Zuider Zee, one of the signature desserts was always our Ice Box Lemon Pie. It was served nearly frozen complete with Nilla Wafer crust, then topped with whipped cream, and believe me when I say it was to die for. So for this week’s recipe, I went straight to the phone to call my mother for some serious pie discussion. Mom went through a little history of the family recipe for me, then we talked ingredients, garnishes, and over all pie theory.
.jpg)
There are several different options for toppings. My favorite is whipped cream with a little grated orange zest sprinkled on top. Another topping option would be whipped cream drizzled with puréed raspberries, or maybe just a sprig of mint and a lemon twist.
Hope you enjoy it as much as my family has through the years.
As always,
Stay hungry my friends.
FREE GIVEAWAY!!
This week’s prize: $25 Container Store gift card
Leave a comment on any post Monday through Friday to be automatically entered in our Weekly Giveaway. Each week, one lucky reader will be chosen at random to receive a fun prize! Check back on Saturday’s Top Twelve article to find out who won!
photo istockphoto.com
It look delicius!!
Bss
Wow, I actually have the ingredients to make this….I know it will be a hit!
pve
The best part of making it is eating all the left over Nilla wafers. When I was a kid in the restaurants there was always a bucket of Nilla wafers on the prep line for making pies. Needless to say my brothers and I made a bee line for the cookies overtime we were there.
Any concern about raw eggs?
Love this website!
I can’t wait to try this….I am going to make it today. I remember eating at the resturants and everything there was good. Never ate dessert because we got so full on the food and hushpuppies.
Deanna
With any raw proteins there is always a concern. However in this case the lemon juice essentially “cooks” the eggs because of the high acidity. Just like ceviche which is raw seafood “cooked” in lime juice. As long as you mix thoroughly and cool properly you will be perfectly safe.
I remember this eating this Pie at Bill Martin’s restaurant – my favorite!!! Can’t wait to try it out at home! Thanks for publishing! I miss going to Bill Martin’s – great fish and hushpuppies!
YUM! Can’t wait to try this!!
YUMMY!!!! I can’t wait to make this!
Martin, this looks delicious! A perfect fresh summer dessert. Can’t wait to give it a try…I’m a sucker for sweet & tart!
Can’t wait to try this one – looks and sounds wonderful.
Yum this looks so good! I will definitely need to try it out soon
Mine is in the freezer and I am going to serve it tonight for a special treat!!!
pve
Best pie ever. I’ll take the Pepsi Challenge with other pies all day long! I forgot how we used to mow through those Nilla cookies though. Good memory Bub.
I’m so glad everyone is trying it. Be sure and comeback to tell us how it turned out and what the verdict was.
I love the taste and freshness of lemon flavor on warm days. It cools you off and makes you smile. Looking forward to trying this out!
I just made a lemon cream pie yesterday from fresh lemons growing in my front yard…this recipe looks wonderful!!
Yummy – can’t wait to try!
This is something I would die for : it’s such a pitty I live in France, so finding Nilla wafers and Eagle Brand here is next to imposible
just need to find a good substitutes
REALLY? The lemon takes away the raw protein danger – HOW AWESOME THAT IS TO LEARN….THANKS!!!!
I was talking about this pie with my husband the other day as we reminisced about the many times we went to the Zuider Zee in North Richland Hills. My daughter loved the fish tanks and the hushpuppies. I loved the pie! Sure do miss it! On a lark, I “googled” the recipe. Thanks so much. Can’t wait to make it. I guess the egg yolks are the secret to the wonderful “gumminess” I loved so much!