Lemon Icebox Pie
User Reviews
5
Lemon Icebox Pie
Description
Lemon Icebox Pie starts with a graham cracker crust made from crushed graham crackers, sugar, and melted unsalted butter pressed into a 9-inch pie plate and chilled. The filling blends two cans of sweetened condensed milk with freshly squeezed lemon juice and grated lemon zest, enhanced by beaten egg yolks. The mixture is baked briefly at 325°F until the top appears set but still slightly jiggly in the center.
The pie cools to develop a creamy custard texture that is tart and sweet, with a bright lemon zing and creamy richness from the condensed milk. The crust adds a buttery, crunchy contrast to the smooth filling.
Chilling the pie for at least six hours or overnight is key to allowing the filling to fully set and develop its flavor. It is commonly finished with a topping of whipped cream for added richness and served as a refreshing, citrusy dessert suitable for warm-weather occasions.
Pie slices can be stored in the refrigerator for about five days wrapped in plastic or frozen for up to two months wrapped in foil, with thawing advised before serving.
Ingredients
Graham Cracker Crust
- 1⅔ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
Lemon Pie Filling
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup lemon juice about 4-6 lemons, freshly squeezed
- 8 large egg yolk
- 1 tablespoon lemon zest
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F and lightly grease a 9-inch pie plate.
- In a medium bowl stir the graham crumbs, sugar, and melted butter.
- Press into the bottom and up the sides of the pie plate to form the crust. Then pop it in the freezer as you make the filling.
Lemon Filling
- In a large bowl whisk the lemon juice and sweetened condensed milk.
- In a separate large bowl beat the egg yolks and lemon zest until frothy and lighter in color.
- Then gently mix in the sweetened condensed milk and lemon juice.
- Pour the mixture into the pie crust and bake for 25-30 minutes or until the top looks set and there's a slight wobble in the middle.
- Allow to cool at room temperature, then chill in the fridge or freezer for at least 6 hours to set.
- Top with whipped cream to serve.
Notes
- Wrap the cooled pie in plastic wrap and store in the refrigerator for up to 5 days for best freshness.
- For longer storage, wrap well and freeze the pie for up to 2 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 207mg | 69% |
| Sodium | 125mg | 5% |
| Potassium | 80mg | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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