Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)
User Reviews
5
Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)
Description
Easy Lemon Pie with Condensed Milk features a crust made from cookie crumbs, sugar, and melted butter pressed into a springform pan and baked briefly to set. The filling blends large egg yolks beaten with lemon zest, gradually mixed with sweetened condensed milk, and finished by stirring in fresh lemon juice. Once the pie is assembled, it is chilled to allow the filling to thicken and set properly.
The sweetened condensed milk gives the filling a rich creaminess while the fresh lemon juice and zest provide a tangy contrast, balancing the flavors. The resulting texture is smooth and silky, with a crisp and slightly sweet crust supporting the filling. A whipped cream topping adds lightness and a mild sweetness, accompanied by fresh lemon slices for garnish.
This lemon pie is best served cold as a refreshing dessert after meals. It pairs well with other light desserts or can be enjoyed on its own. The recipe notes suggest storing the pie covered in the refrigerator for up to five days to maintain its freshness. It can also be frozen for up to three months without the whipped cream topping, though this may slightly change the filling's consistency once thawed.
Ingredients
For the Pie Crust:
- 2 ¾ cups cookie crumbs Lazzaroni amaretti cookie snaps, Maria cookies, Nilla wafers, or graham crackers. For a Gluten-free version, please use gluten-free cookies for the crust.
- 6 tablespoons granulated sugar
- ½ cup unsalted butter melted, plus 3 tablespoons
For the Filling:
- 9 egg at room temperature, large yolks
- 3 cans sweetened condensed milk 14 oz or 396 g each
- 1 ½ cups lemon juice preferably Meyer lemons, fresh
- 1 tablespoon lemon zest fresh
For the Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons confectioners sugar
- ½ teaspoon vanilla extract pure
- 1 lemon sliced
Instructions
- For the pie crust: Preheat the oven to 350º F (about 180º C). Grease a 10-inch (25.4 cm) non-stick springform pan pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve! If using a standard pie pan or dish (9-inch), cut the recipe in half (ingredients) because the pie dish is not as deep as a springform pan. The baking time will be the same!
- In a separate bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
- Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
- For the filling: In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
- Then, add the condensed milk gradually, whipping until thick (4 minutes). Scrape down the sides of the bowl and then beat in the lime juice until fully incorporated.
- Pour the filling over the crust and bake for about 15 minutes, or until the filling is set.
- Remove from oven and place on a wire rack to cool. Once the baked pie has completely cooled, cover and refrigerate for at least 4 hours.
- For the topping: In a large bowl of an electric mixer with the whisk attachment, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form (the heavy cream, bowl, and whisk attachment must be very cold). To check the consistency, stop the mixer and lift the beaters out of the cream: firm peaks stand pertly!
- Either pipe or place big dollops of whipped cream on top of the filling. Decorate the pie with sliced lemons and berries. Served chilled!
Notes
- Store the pie covered in the refrigerator for up to 5 days to keep it fresh.
- Freeze the pie without whipped cream topping for up to 3 months; thaw in the fridge before serving.
- Use fresh Meyer lemons if possible for a sweeter lemon flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 300mg | 100% |
| Sodium | 210mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 19mg | 21% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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