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Sweet Tea Lemon Icebox Pie
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Chef Eddy Recipe
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Sweet Tea Lemon Icebox Pie
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When you mix the flavors of Southern sweet tea with a classic lemon pie, you get our Sweet Tea Icebox Lemon Pie. The shortbread cookie crust perfectly compliments the silky smooth and tart filling. Step on up and grab a slice ya'll.

Prep time
0:30
Bake/Cook time
0:40
Plan for

Refrigerate 4 hours or more

Yield
8 servings
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Sweet Tea Lemon Icebox Pie
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:40
Plan For

Refrigerate 4 hours or more

Yield :
8 servings

INGREDIENTS

Crust

Tart

Topping

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Crust: combine crumbs, brown sugar, lemon zest and butter; mix well. Press into bottom of a 9-inch tart pan with removable bottom. Bake for 10 minutes. Cool.
  3. Pie: Place tea bags in hot water and let steep 10 to 15 minutes. Remove tea bags; reserving water.
  4. Place water in a medium bowl. Stir in lemon zest and lemon juice. Add eggs; mixing until combined. Stir in whipping cream, granulated sugar and brown mixing until well blended. Pour into prepared crust.
  5. Bake 40 minutes or until knife inserted in center comes out clean. Cover and refrigerate for 4 hours or overnight.
  6. Topping: Beat cream and sugar until stiff peaks form. Serve with pie. Topping can be browned with a blow torch for an added flourish.
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