About
Lemon Icebox Pie takes after its cousin, the Key lime pie, with its buttery, crumbly graham cracker crust and sweet-tart filling. Where it differs is the boldness of its citrus-bright filling, just as sunny as the color suggests! A wonderful addition to summer barbecues or garden parties, Lemon Icebox Pie is as refreshing and sparkling as a cup of lemonade. Just make sure to save yourself a slice and make plenty of homemade whipped cream to elevate its already legendary creaminess.
Ingredients
- For the crust:
- 14 graham crackers
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 cup butter, melted
- For the pie filling:
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup lemon juice, freshly squeezed
- 1/8 teaspoon kosher salt
- For the whipped cream:
- 1 cup heavy cream
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a food processor, pulse the graham crackers, the granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.
Step 3 -Add the melted butter and pulse to combine.
Step 4 -Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.
Step 5 -Bake until the crust begins to brown, about 15 minutes.
Step 6 -Transfer the pie plate to a cooling rack to cool, for about 30 minutes.
Step 7 -Increase the oven temperature to 375 degrees F.
Step 8 -In a medium bowl, whisk the condensed milk and the egg yolks until smooth.
Step 9 -Add the lemon juice and the remaining salt and whisk until combined.
Step 10 -Pour the filling into the cooled crust.
Step 11 -Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.
Step 12 -Let the pie cool for 15 minutes.
Step 13 -Refrigerate until set, about 3 hours.
Step 14 -In a large, cold bowl, beat the heavy cream until stiff peaks form.
Step 15 -Spread the whipped cream onto the center and out to the edges of the chilled pie.
Step 16 -Serve.
