Savor the Summer with This Easy Lemon Icebox Pie Recipe
Discover the refreshing Lemon Icebox Pie recipe, a perfect summer dessert that balances tartness and sweetness for a delightful treat.
Equipment
- Mixing bowl
- pie plate
- Electric mixer
- Whisk
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
For the Filling
- 1 can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 4 large egg yolks
- 1 tablespoon lemon zest
- 1 pinch salt
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350℉ and lightly grease a 9" pie plate.
- Mix together graham cracker crumbs and melted butter in a medium bowl, then press the mixture evenly into the bottom and sides of the pie plate.
- Bake the crust for 8 minutes until dry and firm.
- Combine sweetened condensed milk, lemon juice, egg yolks, lemon zest, and a pinch of salt in a bowl and whisk until well combined.
- Pour the filling into the baked crust and bake for an additional 12-15 minutes until set but slightly jiggly in the center.
- Cool the pie on a wire rack to room temperature, then refrigerate for at least 4 hours.
- Whip the heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract to the whipped cream and beat until stiff peaks form.
Serving
- Garnish each slice with a sprinkle of lemon zest if desired.
Notes
Use fresh lemon juice for the best flavor and ensure sufficient chilling time for the pie to set properly.