So, all good recipes begin with a lake view, a cosmo and a good friend. That’s exactly what happened when my BFF, Sandy Williams, and I joined forces on this recipe.


Now, one of my favorite recipes growing up in the mountains of Northeast Georgia was my Mama Spivey’s lemon iced box pie.  With a couple of cosmopolitan’s in hand, Sandy and I decided to go the “adult” route and added an ever-so-slight punch of Limoncello.  Not really sure what we would come up with, we just kept adding and tasting, then adding and tasting again until we found the perfect balance (and ultimately began to lose our balance after some hefty experimenting with the liquor).  So, happy “adulting” with a pop of Limoncello to this traditional summer favorite.




Graham Cracker Crust (for me, I use Gluten Free)


Whipped Cream

(Important) You will add to the filling

1 1/3 cup heavy cream

1/4 cup powdered sugar

1 teaspoons vanilla extract

1 teaspoon lemon extract

1 teaspoon of freshly grated lemon zest



1 cup lemon curd

8 ounces cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 shot (about 3 tablespoons Limoncello – maybe 4)

½ juice from a fresh lemon



A thinly sliced lemon



For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar, lemon and vanilla extract and the lemon zest until stiff peaks.


Set aside.


To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk. and beat until smooth. One tablespoon at a time add the Limoncello and finally the lemon juice. Beat until smooth.


Gently fold the fresh whipped cream into the lemon curd mixture until combined.


Pour the filling into the graham cracker pie shell.


Freeze, uncovered, for at least 2 hours. You can store for up to 24 hours in advance, remembering to remove from the freezer about 20 minutes from serving.


Garnish with a beautiful, thinly sliced lemon and serve.