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*CORRECTION: Izzy’s Restaurant’s recipe for Lemon Ice Box Pie does not contain raw eggs. A reader recipe incorrectly attributed the recipe to Izzy’s.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

"In answer for your request for lemon ice box pie from 'Izzy's' here it is. Bob Isbell got this recipe from me back in 1990 or 1991 when I had the Bread Basket Cafe way out on Highway 10," writes Diane Siebert.

Editor's note: This recipe contains uncooked eggs, which sometimes contain salmonella bacteria that can cause serious illness.

Lemon Ice Box Pie

2 (14-ounce) cans sweetened condensed milk

1/2 cup lemon juice (Siebert uses frozen Minute Maid)

3 egg yolks

1 teaspoon lemon extract

Prepared graham cracker crust

Whipping cream (amount not given)

1/3 cup confectioners' sugar

In a large bowl, combine the condensed milk, lemon juice, egg yolks and lemon extract and mix well. Pour into the prepared graham cracker crust. Beat cream with confectioners' sugar to soft peaks. Spread whipped cream over pie. Refrigerate at least 4 hours before serving.

Lou Hamm has been making this Lemon-Sour Cream Pie for more than 40 years.

Lemon-Sour Cream Pie

1 cup PLUS 4 tablespoons granulated sugar, divided use

3 tablespoons cornstarch

1 cup milk

3 egg yolks

1/4 cup freshly squeezed lemon juice

1 tablespoon grated lemon zest

1/4 cup butter

1 cup sour cream

1 (9-inch) pie crust, baked

1 cup whipping cream

Lemon zest strips, optional garnish

In a heavy saucepan, combine 1 cup of the sugar and the cornstarch. Add milk, egg yolks, lemon juice, zest and butter. Cook, stirring constantly, over medium-high heat until thickened. Remove from heat. Cool. Stir in sour cream and pour into the prepared pie crust.

Whip the cream with the remaining 1/4 cup sugar and spread over pie. Garnish with lemon zest strips, if desired. Refrigerate several hours before serving.

Makes 6 to 8 servings.

Julia Sims sends this recipe for Lemon Cream Pie, for which she credits Southern Living magazine.

Lemon Cream Pie

For the pie:

1 cup granulated sugar

5 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks

3 tablespoons butter

1 teaspoon lemon zest

1/3 cup lemon juice

1 (9-inch) baked pie crust

For the meringue:

3 egg whites

1/4 teaspoon salt

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

6 tablespoons sugar

Heat oven to 350 degrees.

To make the filling: Combine sugar, cornstarch and salt in a medium saucepan. Add milk and stir; cook until thickened.

Beat egg yolks in a bowl. Stir a small amount of the milk mixture into the egg yolks, then slowly whisk the egg yolks into the hot milk mixture. Cook 5 minutes. Add butter, lemon zest and lemon juice. Blend thoroughly. Pour filling into the prepared crust. Spread meringue over hot filling. Bake 12 to 15 minutes or until browned.

To make the meringue: In a bowl, beat egg whites with an electric mixer until frothy. Add salt, lemon juice, vanilla extract; gradually add sugar, beating to stiff peaks.

Next week: Applesauce pie and candy bar brownies.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

Please include a daytime phone number.

Food on 06/21/2017

Print Headline: 'Izzy's' ice box pie is a lemony winner


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  • hisbell65_aol_com
    June 21, 2017 at 11:09 a.m.

    This is not our recipe at Izzy's. Our pies are cooked and DO NOT contain raw eggs. And yes, our Izzy's Lemon Ice Box Pie recipe is still a family secret ;-)