Lemon Icebox Pie
User Reviews
5
Lemon Icebox Pie
Description
The Lemon Icebox Pie starts with a crust of finely crushed graham cracker crumbs mixed with sugar and melted butter, pressed evenly into a deep pie plate and baked to develop a firm base. The lemon filling combines fresh lemon juice, eggs and yolks, and sugar whisked together and cooked over medium heat until thick enough to coat the back of a spoon, then strained to remove any cooked egg lumps. Sweetened condensed milk is folded in to add richness and sweetness before chilling the pie.
The cooling sets the custard into a bright, tart, and creamy filling balanced by the crunchy graham cracker crust. The pie is topped with lightly sweetened whipped cream flavored with vanilla and sprinkled with extra graham cracker crumbs for texture contrast.
This pie makes a refreshing dessert that highlights fresh citrus flavor. Alternatives for the crust can include gingersnap crumbs, and the topping can be adjusted with sour cream or a meringue made from whipped egg whites for variety.
Whisk the filling continuously while cooking to prevent curdling, and cool the pie thoroughly to ensure proper set. Straining the filling guarantees a smooth texture. Lemon juice quantity depends on lemon size so measure carefully for balance.
Ingredients
crust
- 2 cups graham cracker crumbs about 16 whole graham crackers, finely crushed
- 3 Tbsp granulated sugar
- 5-6 Tbsp butter melted (I use 5 for a looser crumb crust
filling
- 1 1/4 cups lemon juice fresh, about 6-7 lemons
- 4 egg extra large
- 2 egg extra large, yolks
- 1 cup granulated sugar
- 14 ounce sweetened condensed milk can
topping
- 1 cup heavy cream
- 3 Tbsp confectioners sugar sifted
- 1/2 tsp vanilla extract
- graham cracker crumbs for garnish
Instructions
- Preheat oven to 350F
- Mix the graham cracker crumbs, sugar, and melted butter together in a bowl, blending everything together until all the crumbs are evenly moistened and there are no large lumps.
- Press the crumbs evenly into the bottom and sides of a 9 inch deep dish pie plate. Bake for 8 minutes.
- To make the filling whisk together the lemon juice, eggs, yolks, and sugar in a medium sized heavy bottomed saucepan. Whisk until the eggs are completely broken up and incorporated. It will be a glorious golden yellow color!
- Set over medium heat and cook, stirring or whisking constantly, until the mixture thickens. You are not looking for it to boil, just cook until it thickens enough to coat the back of a spoon. This will take 10-15 minutes, and you may want to turn the heat down a bit toward the end to prevent curdling.
- Strain the mixture through a mesh sieve into a bowl, (this will get rid of any little lumps of cooked egg) and whisk in the condensed milk. Make sure to get everything evenly combined, and then pour into the crust and refrigerate, uncovered, for 6 hours or overnight.
- Whip the cream, sugar, and vanilla until thick and then dollop over the chilled pie. Dust with graham cracker crumbs and garnish with lemon slices or lemon zest if desired. Wait to top the pie with the whipped cream until shortly before serving.Want your pie super chill? Put it in the freezer for 30 minutes before serving.
Notes
- Gingersnap crumbs can replace graham cracker crumbs for the crust to add a spiced flavor.
- Toppings can vary from sweetened sour cream, a sour cream and whipped cream mix, or whipped meringue made from extra egg whites.
- Whisk the lemon filling constantly while heating to avoid curdling and ensure even thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 240mg | 10% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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