Description
This Lemon Icebox Pie is a luscious, tangy dessert combining a buttery graham cracker crust with a smooth lemon custard filling. Topped with whipped cream, it offers a perfect balance of sweet and tart flavors, ideal for a refreshing treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 600 ml sweetened condensed milk (2 cans of 300 ml each or roughly 2 cups)
- 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
- 3 egg yolks
- 2 teaspoons lemon zest
- 1 pinch salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. Combine graham cracker crumbs with melted butter. Press firmly into the pie plate.
- Bake the crust for about 8 minutes until dry to the touch. Remove from oven and cool slightly.
- In a bowl, combine sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Whisk for 2-3 minutes until thickened.
- Pour lemon filling into the baked crust. Bake for 12 to 15 minutes until set with a slight jiggle in the center.
- Cool pie to room temperature, then refrigerate for at least 4 hours until fully chilled.
- Whip heavy cream until thick. Add powdered sugar and vanilla, then whip until soft peaks form. Spread or pipe over the chilled pie.
Notes
- For best flavor, use fresh lemons.
- Chill the pie overnight for deeper flavor.
- Freeze for longer storage if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 492
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg