Lemon Icebox Pie
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Some restrictions applyAunt Dottie is always right. She was right about the $0.25 martini deal (it’s still going today!) and she can spot a premium lemon icebox pie from a mile away. The Commander’s Lemon Icebox Pie is no exception. It’s a slice of New Orleans heaven, boasting a creamy, tangy filling that balances sweet and citrus. Nestled in a buttery, crumbly graham cracker crust, each bite offers a refreshing burst of lemony goodness that’s both refreshing and indulgent, much like a Lemon Drop. We hope you’ll agree with Aunt Dottie – this is the one!
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 10 people and includes 1 Lemon Icebox Pie
- Each pie measures approx. 9″ × 2″ and weighs approx. 3 lbs.
- Pie ship frozen with ice packs, may thaw in transit.
- Upon arrival, store pie in the refrigerator or freezer.
- Pie lasts up to 5 days in the refrigerator or up to 3 months in the freezer.
To Serve
- If frozen, Remove pie from the freezer 20 minutes before serving and allow pie to thaw.
- Option to top with whipped cream and garnish with dried lemon (not included).
- Slice, serve, and enjoy!
- Lemon Icebox Pie – Sweetened Condensed Milk, Egg Yolks, Fresh Lemon Juice, Lemon Zest, Egg Shade Coloring, Graham Cracker Crumbs, Granulated Sugar, Unsalted Butter, Salt Allergens: Dairy, Gluten, Egg
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
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