Tangy Lemon Icebox Pie Recipe for Ultimate Summer Bliss
This Lemon icebox pie recipe captures the bright, tangy burst of lemon in a sweet treat, making it a must-try for summer.
Equipment
- - 9" pie plate
- medium bowl
- Electric mixer
- Wire rack
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 1 can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 3 large egg yolks
- 1 tablespoon lemon zest
- 1 pinch salt
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350℉ and lightly grease a 9" pie plate.
- Mix together the graham cracker crumbs and melted butter in a medium bowl until well combined. Press this mixture into the bottom and up the sides of the prepared pie plate firmly.
- Bake the crust for about 8 minutes or until it feels dry and firm.
- Prepare the filling by stirring together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and a pinch of salt.
- Pour the filling into your baked pie crust, and then return it to the oven. Bake at 350℉ for 12-15 minutes.
- Cool the pie by transferring it to a wire rack. Allow it to reach room temperature, then refrigerate for at least 4 hours.
- Whip the heavy cream with an electric mixer on medium speed until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.
- Top with optional lemon zest before serving.
Notes
Make sure to chill the pie for at least 4 hours for the best texture. Use freshly squeezed lemon juice for a brighter flavor. Store leftovers in the fridge for up to 2-3 days.