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Lemon Icebox Pie Flag

Pillsbury Kitchens
Updated May 6, 2015
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Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!

Lemon Icebox Pie Flag

  • Prep Time 20 min
  • Total 4 hr 45 min
  • Ingredients 7
  • Servings 20
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
  • Step 
    2
    Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  • Step 
    3
    Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Nutrition

290 Calories
11g Total Fat
5g Protein
42g Total Carbohydrate
24g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Use a sharp knife wiped clean with a wet towel to cut clean slices, and use a metal spatula or pie server to lift the crispy cookie bottom from the dish.
  • tip 2
    Bottled lemon juice works great in this recipe, but for a tangier version, use fresh-squeezed lemon juice, and add a tablespoon of grated lemon peel to the egg mixture before baking.
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