Lemon Icebox Pie
Deliciously creamy and tangy lemon icebox pie is a classic chilled Southern dessert that's perfect for summer!
Servings: 8 slices
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 freshly squeezed lemon juice, about 4-6 lemons
- 8 large egg yolks
- 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.
Video
Notes
STORE. Once the Lemon Icebox Pie recipe is completely cool, wrap it in plastic and store it in the fridge for about 5 days.
FREEZE. To store it in the freezer, wrap it again with foil. It can be frozen for up to 2 months. Thaw a bit before serving.
Nutrition
Calories: 229kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 207mg | Sodium: 125mg | Potassium: 80mg | Sugar: 9g | Vitamin A: 505IU | Vitamin C: 12.8mg | Calcium: 40mg | Iron: 1.2mg