Refreshing Lemon Icebox Pie Recipe for Summer Bliss
This Lemon icebox pie recipe combines a buttery crust with a tangy lemon filling, creating a refreshing dessert perfect for summer.
Equipment
- - 9-inch pie plate
- Mixing bowl
- Whisk
- Electric mixer
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
For the Filling
- 14 oz sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice fresh
- 4 egg yolks large
- 1 tbsp lemon zest zest only the yellow part
- 1 pinch salt
For the Whipped Topping
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Instructions
- Preheat your oven to 350℉, and lightly grease a 9" pie plate.
- Combine graham cracker crumbs and melted butter in a medium bowl until mixed. Press into the bottom and sides of the pie plate.
- Bake the crust for 8 minutes or until dry and firm.
- Mix the filling by stirring together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Whisk for 2-3 minutes until smooth.
- Pour the filling into the baked pie crust, and bake for 12-15 minutes until set but jiggles slightly in the center.
- Cool the pie on a wire rack until room temperature, then chill in the refrigerator 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.
- Garnish with fresh berries or extra lemon zest if desired.
Notes
Use fresh ingredients for the best flavor. A well-set crust is essential to keep each slice intact.