Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Icebox Lemon-Lavender Pie! Are you ready for a decadent dessert that is light, luscious, and requires no baking? Take a trip with me down South, where the summers are balmy and the desserts are as cool and refreshing as a glass of southern iced tea. The dessert begins with a foolproof graham cracker crust, store-bought is fine. The filling is a blend of tart lemon and flowery lavender swaddled in a lush sweet creamy texture that literally melts in your mouth. Mix it all together and pop it in the freezer, although it won’t stay there for long. 
ICEBOX LEMON-LAVENDER PIE
Ingredients:

1 graham cracker crust

2 cans sweetened condensed milk

1 teaspoon lemon extract 

1 teaspoon lavender extract

3/4 cup lemon juice

1 teaspoon citrus peel, granulated 

1 tablespoon organic lavender buds, dried

Lavender sprigs for garnish 
Instructions:

Chill prepared pie crust, stand mixer bowl, and beater beforehand. Mix sweetened condensed milk, lemon extract, and lavender extract on Low setting until blended. Add lemon juice and citrus peel, mixing until filling thickens and is smooth. Fold in lavender buds. Pour into chilled pie crust. Cover and freeze overnight. Remove from freezer, cut, and serve. Garnish with fresh lavender sprigs. Store leftovers in the freezer. 

22 thoughts on “Eating My Way Through the Alphabet: Letter I

  1. I was curious since I may try a variation would vanilla or almond taste good instead of lavender? Or how about blueberries? Just thinking I am not crazy about lavender. My youngest daughter once bought me cookies with it in it, pretty and light purple tinted but it felt like I was eating a candle. . . I like the appearance and if I could use just a tiny bit. . . πŸ˜ƒ

    Liked by 1 person

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