Fluffy, creamy and tangy, this old fashioned Lemon Icebox Pie recipe is an old family favourite that goes way back. I think I probably got the original recipe from off a tin of Eagle Brand Sweetened Condensed many years ago.
This recipe has sat in my Big Blue Binder for probably over 40 years. It is a fabulously delicious lemon icebox pie recipe that is no bake. Quick, easy and yes, delicious. It also uses no eggs, unlike many of the lemon icebox pie recipes I have seen out there and there is no cooking at all involved.
It basically uses only three ingredients, aside from the crust. Fresh lemon juice and zest. Sweetened Condensed Milk. Pure Vanilla extra, if you are so inclined.
Its optional, but I always add it because lemon and vanilla are perfect partners.
It does use a lot of lemon juice. 1 tsp of the rind and I used the juice from 5 smallish lemons yesterday to get enough. Some lemons are juicier than others.
One way to get a lot of juice from your lemons is to make sure they are at room temperature. I also roll them really well between the palm of my hand and the countertop before juicing them. Works a charm and I always get plenty of juice from each lemon.
This is a fabulous pie to make in the summer months when you are not wanting to heat up your kitchen. I happen to think its a fabulous pie to make any time of the year that you are wanting a quick, easy and delicious lemon dessert!
We love lemon pie in our family, but I don't always have the time or want to be faffing about with a cooked filling. This has to be the easiest lemon filling to make of all time.
If you can stir things together you can make this! The filling is done in about five minutes once you have all of the ingredients assembled.
I always, always squeeze my own lemons to get the juice for this pie. I would never use the lemon juice that comes in those little lemon squeezers. I don't think they would give you the same flavour.
Maybe it is just me, but they always taste artificial and lack the clean fresh taste of freshly squeezed lemon juice. I have a wooden lemon reamer that works very well to squeeze the juice.
I also have a metal juice squeezer which works even better, plus it catches any seeds that might escape.
Aside from fresh lemon juice (and some zest) the other main ingredient in this is sweetened condensed milk. This is NOT the same thing as evaporated milk, even if they are found in the same section in the grocery store and are both made from milk which has been treated to remove 60% of its water.
One is sweetened and one is not. One is just milk. This is the one with added sugar and it is a lot thicker and creamier because of this. I usually have both kinds in my cupboard.
The evaporated milk comes in handy for making all sorts of things. Creamy sauces for one thing. I always use the low fat one and it makes an excellent substitute for cream in these recipes, especially when you are wanting to reduce your calorie and fat intake.
I like to use it when I make mac and cheese.
The sweetened condensed milk is very handy for making quick and easy desserts such as this one and I also like to use it to make fudge. Both are just really handy ingredients to have on hand.
Lemon juice is essential in helping the pie filling to set up properly. It works just like magic. Just as when making a Lemon Posset, it somehow works to thicken the condensed milk to the perfect consistency.
You do need to leave it to chill in the refrigerator for several hours, four is perfect. At that time, you will see that it cuts like a dream. You get perfect slices and wedges every time.
I used a ready made crust for mine this time. A graham cracker crumb crust. That made for a really convenient dessert to serve with our Easter Dinner.
Yes, this is the perfect dessert for entertaining, not that many of us are able to entertain at the moment. Its perfect for several reasons.
One it is made ahead of time so you don't need to be worrying about it at the last minute when you have about a bazillion other things to do. Second its so easy to make that you can almost make it in your sleep!
Using a ready made crust adds to the ease and simplicity of it.
You can of course, use a prebaked pastry crust if you wish, or make your own crumb crust, using graham crackers or cookie crumbs.
To make a crumb crust simply mix together two cups of crumbs (chocolate cookie, vanilla wafer, graham cracker or gingersnap) with 3 TBS sugar, and 6 TBS of melted butter. Press this mixture into a 9 inch pie dish and bake it at 350*F/180*C for about 8 minutes and then chill until it is completely cold.
Personally I have to say that this pie is really REALLY good when made with gingersnap cookie crumbs. Lemon and ginger are PERFECT partners after all!
But then again, all are good and even a baked pastry crust is very good. Just make sure it is a 9-inch crust. Anything larger and you won't have enough filling.
This pie can also be frozen. I know some people who keep one of these in the freezer to have on hand whenever unexpected company drops by.
Chilled, tightly wrapped in cling film and then aluminum foil, this pie will keep in the freezer for up to two months.
In the refrigerator it will keep for 3 to 4 days. Not that you will have it around that long. Its so delicious that it is bound to be inhaled I guarantee!!
I love to serve it cut into wedges, each cold sweet wedge topped with a dollop of lightly sweetened whipped cream. I got so used to having cream which wasn't sweetened at all when I was living in the UK, that I really can't abide overly sweetened cream now.
Just sweetened it to your own taste. I don't add the cream until I am ready to serve. For Easter I decorated it with a few sprinkles, but they really aren't necessary!!
In the summer months I like to top it with whipped cream and fresh berries. Its delicious!!
Lemon Icebox Pie
Yield: 8
Prep time: 5 Mininactive time: 4 HourTotal time: 4 H & 5 M
This original sweetened condensed milk Lemon icebox pie recipe uses only three ingredients. Its as simple to make as stirring them together and pouring the mixture into a ready made pie crust!
Ingredients
- 2 cans ( each one being 14 oz/375g) sweetened condensed milk (NOT evaporated milk)
- 1 tsp fresh lemon zest
- 1/2 tsp pure vanilla (optional)
- 3/4 cup (180 ml) fresh lemon juice
You will also need:
- 1 (9-inch) prebaked pastry or crumb crust
- Whipped cream to serve
Instructions
- Open the milk and pour it into a bowl. Whisk in the lemon zest and vanilla if using.
- Add the lemon juice and whisk until the mixture becomes thick.
- Pour into the prepared pie crust. Cover and chill in the refrigerator for at least four hours or overnight.
- Serve cut into wedges with a dollop of whipped cream on top.
Chicken Breasts are something I always have in the freezer. Chicken was not something we had very often when I was growing up. It was expensive and considered to be a real treat.
That is something which has changed quite a bit in recent years. Chicken is much more available these days, and is quite often one of the most affordable proteins we can buy for ourselves.
Chicken is a very versatile meat. I do prefer the thighs over the breasts as far as flavour goes, but the breast meat is healthier, so we eat that most of the time.
People can and do struggle quite a bit with Chicken Breasts however. Whether you are lacking in inspiration or even seeking to find ways to cook it where it doesn't turn out dry and lifeless, I have the perfect solutions for you!
Chicken breast meat is an incredible canvas that you can use for layering on other flavors. When I see a piece of chicken breast meat I am inspired because, to me, they hold a world of opportunity and flavor.
Here are some of my favorite ways of preparing them. Always delicious, never dry, always exciting.
Tender and juicy chicken breasts with a lush lemon sauce. With a few simple ingredients and about 45 minutes in time from start to finish you can be eating this incredibly tasty dish, and with a few tweaks it can also be relatively low in fat and calories. With lemon juice, parmesan cheese and some cream or evaporated milk, this is pure and simple deliciousness. Click on the recipe title to go to the complete recipe.
Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
Although this delicious dish is sized for two it is very easy to multiply the recipe to feed more people. Quick, easy and delicious. Click on the recipe title to go to the complete recipe.
I can tell you that this is even better than my mom’s Maryland Fried Chicken! That's why this is called Heavenly Chicken. When something is called heavenly, you better believe that it is!
Chicken breasts are pounded lightly to an even thickness before coating in a flavourful mixture of sour cream and some seasonings. You then roll the coated breasts in fine round buttery cracker crumbs, before baking to perfection. Always tender. Always moist. Always incredibly delicious.
Click on the recipe title to go to the complete recipe.
This is really fresh tasting and delicious! In recent years we have all embraced Mediterranean flavours and tastes. Not only is the cuisine from this area of the world delicious but it is also much healthier for us.
This quick and easy entrée is no different, filled with fresh tomatoes, capers and sage. Its quite simply lovely. Click on the recipe title to go to the complete recipe.
This fabulous chicken curry is a very simple dish to make. Cutting chicken breast meat into cubes or strips always renders it tender. In this case chicken strips are seasoned in a spice mixture and then lightly sautéed.
It boasts a fabulous sauce of onion, aromatic spices, coconut milk, mango chutney, mint, and orange juice. Quick and easy to make this fabulous curry always goes down a real treat with whoever I serve it to.
We like it with rice and crisp poppadum's. Click on recipe title to go to the delicious recipe.
This is a low carb entrée that will have everyone smacking their lips. Chicken breasts are stuffed with a lush cheese filling. This delicious filling combines cream cheese and cheddar cheese, and not a lot of each actually. Just enough to keep the chicken nice and moist.
Because the chicken is split the cook time in diminished and the splitting actually helps to keep the chicken tender and moist. If you are a fan of tender moist chicken, filled with flavour you are sure to love this! Click on recipe title to go to the full recipe.
CHICKEN STRIPS WITH HONEY & MUSTARD DIP
If you are a fan of sheet pan dinners, prepare yourself to fall in love. This simple sheet pan dinner is composed of tender crispy coated chicken breasts, crisp buttery roasted potatoes, green beans, and sweet baby plum tomatoes all roasted together to perfection on one pan.
Simple to make, easy to clean up after, with incredibly wonderful Italian flavours. Click on recipe title to go to the full delicious recipe.
Not sure how it works, but the addition of sour cream to this chicken dish always renders it beautifully moist and tender. Juicy and never dry.
Careful timing and the addition of layers of flavour are your friend. In this dish the flavour comes from a tasty layering of textures and flavours. First the chicken, then a layer of cheese.
Finally some sour cream and herbs, before baking to perfection. This is quite simply scrumptious. See the full recipe by clicking on the recipe title above.
Do you love chicken burgers as much as I do? They are one of my favourite sandwiches to eat and when we are eating out in a burger place, I always, always have the chicken burger rather than the beef.
These spicy chicken burgers are exceptional. The chicken is marinated in a mix of beaten egg, oregano, chili powder, hot sauce and a bit of salt before coating in a fabulously tasty crumb made from pulverised tortilla chips.
Baked to perfection and served in a toasted bun with a homemade coriander lime mayo and plenty of melted pepper Jack cheese, what's not to love! See recipe link by clicking on the above recipe title.
Perfectly cooked chicken with a luxurious velvety sauce. The rich and creamy sauce is flavoured with lemon and pesto and is meaty with plenty of sliced mushrooms. I serve this with mixed vegetables and rice for a supper dish that always pleases.
You can amp up the pesto if that is a flavour you really enjoy. Myself I prefer the flavour to be more subtle rather than slap you in the face. You can find this delicious recipe by clicking on the recipe title above.
I think Caesar Salad is one of my absolute favourite salads, next to the Cobb Salad and when you add some grilled chicken it becomes even more so! I create my own Montreal Chicken seasoning to coat the chicken with before grilling it.
The cooked chicken is sliced on the diagonal and served atop a bowl of tasty romaine lettuce, and adorned with little heart shaped garlic croutons, crisp bacon, and grated parmesan cheese before being drizzled with a lush caesar dressing
Whats not to love? See full recipe by clicking on the recipe title above.
These chicken strips I am sharing are really, really good. Nicely flavoured and spiced and made from real whole chicken breast which has been sliced into strips.
Coated, fried to crisp perfection they are delicious served with a wonderful homemade honey and mustard sauce for dipping. Easy peasy.
For full recipe click on recipe title above.
The sauce for these crisp, yet tender chicken breasts could not be any simpler . . . it uses only a few ingredients.
Butter, garlic, cream, lemon juice and zest, and some grated Parmesan cheese. Simple. Rich and creamy, and yes . . . something you would only want to make once in a blue moon as it is rather high in fat and calories . . . but oh boy, is it every tasty!
For the delicious recipe simply click on the recipe title above.
I love Asian flavours and I quite simply adore this Grilled Peanut Chicken! This recipe is for a delicious marinade that you can make for marinating chicken. You could also marinate other proteins, like pork, fish or even tofu in this tasty mixture.
It is the perfect mix of salty and sweet. The Asians do that combination so very well. I served it with some sesame noodles and broccoli for the win.
For the easy recipe click on the recipe title above.
This is a chicken marinade that I like to use which gives the chicken a really nice flavour. Its filled with lots of lovely chopped herbs, lemon and other seasonings that results in a well flavoured juicy piece of chicken.
I often marinade chicken breasts and then cook them on my electric grill to have in the refrigerator for use in salads and sandwiches. Click on the recipe title above to go to the simple and delicious recipe.
So now that you have a few recipes to tempt you as far as cooking chicken breasts go, here are some handy tips that you can apply every time you are cooking chicken breasts that will go a long ways towards preventing you from having dry and flavourless chicken even when you are cooking them in the simplest ways!
1. If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderises them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking. This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
So there you have it, my hints and tips towards chicken breast perfection and some of my most favourite ways of cooking it!
We've all been there. Perhaps you have just cooked a huge holiday meal and are facing a refrigerator filled with leftover bits and pieces. It doesn't even need to be a post holiday refrigerator.
We all come face to face with leftovers from time to time and can feel a bit frustrated in how to reuse them in a delicious way that our families will enjoy.
We may even have family that refuse to eat leftovers. My father is like that. He says he doesn't like leftovers and won't eat them if he knows that is what they are.
Happily I am known as the Queen of Leftovers. There is no leftover I cannot turn into something which may even be more delicious than the initial meal! Seriously!
In a world where many go hungry and food waste is a huge problem, this is a skill we each need to learn to develop. I like to think that with my handy tips and ideas that can be a problem no more for you as well! Leftovers can be delicious too!
With a little bit of inspiration and not a lot of work we can all be good stewards of what we have been given as far as food goes. If you would like to be inspired to do better when it comes to using up your leftover or excess food read on! (If you are interested in some tasty recipes, scroll down)
Whenever you are faced with loads of extras, don't throw them out. Package them into some tightly closed containers, label and then either place them into your refrigerator or the freezer.
This goes for eating in restaurants as well. Always ask for a doggie bag, don't be ashamed to ask. You paid for it. Its yours.
Turn them into tomorrow's lunch. (or even breakfast) Leftover meats and cheeses can easily be incorporated into a salad or a sandwich. I love eating leftover pizza or pasta for breakfast.
Be inventive with your leftovers. Leftover meat or chicken stews make the most delicious pot pies. All you need to do is to reheat them and top with a pastry or some biscuits and bake in the oven. I can guarantee ain't nobody going to be turning them down!
For leftover meat, why not chop it fine or grind it up and use it just like you would use ground beef. I have done this many, many times and it is always enjoyed. In a lasagna or casserole, as a cottage pie, or even for hot sandwiches such as sloppy joes.
Leftover chicken or turkey is never a problem. Chicken is such a versatile protein, if you are like me you will never have a problem using it up. It works wonderfully in salads and casseroles.
Added to gravy it makes an excellent hot sandwich. Its even great on pizza.
We love it in tacos and enchiladas. Every time I cooked a turkey my family was drooling at the thought of the enchiladas I was going to make with the leftovers while they were still eating the holiday dinner!
Leftover fish? That is also not a problem. I often will mince it up, mix it with a cream sauce, or some mayonnaise and grated cheese, perhaps a bit of chopped onion or pickle. Spread onto biscuit dough (like a scone dough), roll it up slice and bake. This is excellent served with a cream or cheese sauce to spoon over. Or even as a side to a bowl of soup.
Leftover vegetables might be a bit more problematic, but if you put your thinking cap on there is no end to what you can do with them.
Potatoes are very easy to deal with. Who does not love fried potatoes, or hash. Just cube your leftover baked or boiled potatoes and fry them in a bit of butter with some onion. Perfect to enjoy with your breakfast eggs, or as a tasty side with dinner.
Leftover mashed potatoes? No problem. Add a bit of finely minced onion and maybe some meat or cheese, shape into patties or rolls, coat in egg and bread crumbs and fry in butter. If you shape and chill them really well, they cook a lot easier and won't fall apart.
Even if they do I can guarantee nobody is going to turn their nose up at golden brown buttery bits of fried potato, mashed or otherwise!
Bubble and squeak is the ultimate leftover vegetable dish! Its just a fancy name for vegetable hash. Just chop everything up, mix it together and then melt some butter in a skillet. Add the vegetables and cook, mashing everything down so that it covers the base of your skillet. Let brown and then carefully flip over to brown the other side. Delicious cut into wedges and served with a poached or fried egg on top!
Cooked ham is wonderful finely minced and then made into Deviled Ham. You can find my recipe for that here. I can promise you that it is incredibly delicious.
Its fabulous served on toasted baguettes or as a sandwich filler. Leftovers made delicious!
I also like to use leftover ham in casseroles. Its excellent stirred into scalloped potatoes or macaroni and cheese. We also enjoy it sliced and fried for breakfast with eggs. Finely chopped and baked in a Quiche it also shines.
Here are a few more ways to help to make your leftovers shine and starve the garbage can! My mother didn't call me the Queen of Leftovers for nothing!
Monday Night Supper
This is quite an old recipe for a delicious casserole you can make with your leftovers from your Sunday roast dinner. Beef, Lamb or Pork are lovely done this way, and you can also make use of any leftover vegetables you might have as well as leftover gravy.
Old Fashioned Baked Hash
Simple and incredibly tasty. Your family is sure to love this tasty combination of leftovers and fresh vegetables.
Leftover Meat Escallope
This delicious casserole makes great use of leftover bits of meat or poultry, vegetables, gravy, etc. A nice tossed salad on the side, and you have a delicious meal that everyone will enjoy and nobody will care if it is leftovers or not! I guarantee!
Greek Casserole
Almost like a lasagna, and a Greek Pastitsio, but using leftover cooked beef. If you don't have any leftover beef, you can use the equivalent in browned ground beef in its place.
Country Style Casserole
This tasty casserole makes good use of leftover cooked rice. Grated carrot, cheese, a good mayonnaise, egg, and some spring onion. Just stir together and bake for a delicious side dish that the whole family will love.
Ham and Cheese Casserole
A quick and easy way to use up bits of leftover cooked ham. With ham, cheese, noodles, and vegetables in a deliciously creamy sauce. With its crispy crumb topping, what's not to love?
Cheesy Chicken Enchilada Casserole
A very family friendly casserole that is very easy to make. Cheese, cooked chicken, (or turkey) tortillas, enchilada sauce, etc. all combine to make a spicy, quick and delicious casserole that everyone will love!
Teriyaki Chicken and Rice
Teriyaki is one of my favourite tastes. You can call this fusion cooking. It is a combination of two of my loves. Fried rice and Teriyaki! You can make it with chicken or turkey, or even ham!
Hot Turkey Poutine
It's your favourite sandwich, but it's not a sandwich. It's poutine!
Chips, cheese, gravy, stuffing and turkey! This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!
Turkey Hash
Cooked turkey, sweet potatoes, regular potatoes, a bit of spice, some cheese and Bob's your Uncle. A bit spicy and very flavour-filled.
Cheesy Cornbread Turkey Pot Pie
Leftovers from your holiday meal, put together in a very delicious way. I love the cornbread biscuit topping on this fabulous casserole. You can also use chicken, or even a combination of chicken/turkey and ham. Delicious any way!
Proper Ham and Eggs
It doesn't get much better than this. Properly fried eggs accompanied with thick slices of ham fried in butter and toast soldiers. For breakfast or dinner, it always goes down a real treat!
A delicious soup with smoked ham, buttery soft cabbage, vegetables and a flavour-filled broth. The cheese dumplings on top tip it over the edge to heavenly.
Chicken And Ham Pie
This lush pie makes great use of cooked chicken (turkey) and ham. In a beautiful lard/butter pastry, that is in three layers rather than two. (Yes there is an extra layer of pastry in the middle dividing the chicken from the ham.) This always goes down a real treat and nobody minds that they are eating leftover at all!
Slow Cooker Potato & Ham Chowder
This is a hearty soup with beautiful flavours. You get the creaminess from the cream. Saltyness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavourful but very aromatic as well.
Broccoli & Potato Casserole
Ham, Leek & Potato Gratin
A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! You can also use leftover potato in this, or cook potato specifically. Delicious any way you decide.
Salmon, Broccoli & Potato Gratin
Simple. Easy. Delicious. Economical. If you like Salmon and you like Broccoli and you are wanting delicious supper dish that goes together quick as a wink . . . this dish is for you! You can use tinned salmon or leftover cooked salmon, flaked. Fabulous any way. Pesto adds a special touch.
Broccoli & Potato Casserole
This delicious bake makes great use of leftover baked potatoes. In fact if I am going to bake some potatoes for supper, I always throw a few extra into the oven just so that I can make this tasty casserole the day after!
It never hurts to have already cooked potatoes on tap!
As you can see, leftover food need never be boring or lackluster. There is always a delicious way to present it so that everyone enjoys the leftovers just as much as they did the original meals!
I have pages and pages of leftovers on this blog. What I have shared today is only the tip of the iceberg. If you are wanting even more inspiration just put the ingredient you are looking for into the search option at the top of the page and see what comes up. I guarantee you will discover something delicious, or I'll eat my hat, and I am betting I could even make that taste scrumptious!!
Sometimes even I need additional inspiration on how to use up my leftovers. One site which I have found very helpful for that is Gumbo. You just pop your ingredients into the search window and it finds recipes that you can easily use them in. I love it! Reducing your food waste has never been easier.
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