CRUST
1 1/2 cup cookie crumbs -- lemon
1/2 cup almonds -- finely chopped
6 tbsp butter
1/4 cup sugar
1/4 cup heavy cream
FILLING
1 cup powdered sugar
6 oz cream cheese -- softened
1/2 cup sour cream
1/2 cup whipped topping
3 1/2 oz box lemon pie filling
1 3/4 cup milk
1 tsp lemon juice
1 tsp lemon rind -- grated
TOPPING
2 cup whipped topping
1/4 cup lemon drop hard candies --
1 finely crushed
Directions
For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy
cream together. Pat in bottom and up sides of a nine-inch pie pan.
Bake at 300 degrees for
15 minutes. Set aside to cool.
For filling: Mix powdered sugar, softened cream cheese, sour cream and
whipped topping until smooth and creamy. Spread in bottom of cooled
crust. Mix lemon pudding and pie mix (according to package
directions), milk, lemon juice and grated lemon rind. Spread over
cream cheese layer in crust. Refrigerate for one hour.
For topping: Spread whipped topping over top of pie and sprinkle with
crushed lemon candies. Refrigerate.
~The Times-Picayune, June 24, 1993
Recipe By : christi@meaddata. com (Christi Wilson)
Servings: 1 servings
Lemon Ice-Box Pie (For Non-Weight Watchers) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie; Weight Watchers
The History of Recipes
We can trace the history of `recipes` back into antiquity, in fact as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius tells us how the Romans made use of many different spices, including some familiar names such as basil, fennel and parsley. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new spices and herbs caused an eruption in manuscripts on food, many of which are kept safe in academic collections. For the next few years, the powerful families of Europe strove to lay on the most exotic meals, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking books were starting to become popular mostly due to better eduction, increased leisure time and being a little richer. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Lemon Ice Box Pie (For Non Weight Watchers) recipe.
