Fluffy, creamy and tangy—and super-refreshing on any occasion or even a weekday afternoon. It’s hard to beat the appeal of this old-fashioned Lemon Icebox Pie.
Pie IS nostalgia. And this particular lemon icebox pie represents my own personal stroll down memory lane, complete with a big grin and happy feelings.
My grandmother made a similar version with sweetened condensed milk, but I wanted a similar keto version without all the sugar!
There’s just something about a creamy, dense lemon filling topped with whipped cream, settled on top of a golden shortbread crust.
What even is an ICEBOX?
As there was no electricity or refrigerators, an ice box was used to store perishables in the summer. A farmer might have an ice box if he had access to an ice house, otherwise he probably did not.
The majority of Americans did not live in cities, they lived on farms, and the majority of those did not have electricity until World War II.
Iceboxes date back to the 1830s. Most iceboxes were insulated with mineral wool, charcoal, cork, or flax straw fiber. The inside of the icebox was usually lined with galvanized metal, zinc, slate, porcelain, or wood. The outside was finished in oak, pine, ash or metal. The average home icebox would hold a 25 or 50 pound block of ice.
The price of a 25-pound block was about 15 cents in the early 1900s. The ice block would last one or two days during the hot summer months. A small drain built into the icebox would direct the melted ice water into a pan underneath the icebox.
This pan had to be emptied frequently to avoid getting water all over the kitchen floor. Now you know…..
An Ice Box Pie is a delicious classic southern dessert that was named after the ice box that these pies were kept cool in.
These Ice Box Pie were quick and easy to make, required no cooking in the heat of summer, and could be stored in the icebox until it was served.
We hope you love this sweet, tart slice of vintage Americana!
CJ’S FOLLOW-UP TASTE TEST
These little pies were a nice treat. They were creamy, light, fluffy and not too sweet. We’ve noticed since doing the BBB&E that we are more conscious about what we are eating and when. We hope you enjoy this easy to make keto dessert recipe.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
We plan on releasing keto content that will be exclusive for blog subscribers. Also feel free to share this recipe with family and friends! If you haven’t already consider subscribing over on YouTube, we’d love to have you as part of our to Keto Family.
Mini Keto Lemon Icebox Pies
- 8 oz cream cheese softened
- 1 cup heavy cream
- 1/2 cup powdered natural sweetener
- 1 lemon juice & zest
- 1 tsp lemon oil or extract
- 4 or 5 drops food coloring optional
- In a small bowl, Add melted butter, almond flour, and sweetener. Stir to form crust.
- Press into the bottom of mini pie pans, ramekins, or a standard pie dish.
- Bake at 350 degrees for 6 minutes. Cool before filling.
- In a medium bowl using a hand mixer combine softened cream cheese, sweetener, juice, and zest. Beat to combine.
- Add heavy cream and food coloring if desired. Continue to whip until light and fluffy.
- Add filling to cooled pie crust. Chill 2 hours or overnight. Garnish with additional whipped cream if desired.
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