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Oh Lemon Icebox pie, how I love thee. The perfect mixture of sweet, fat, and tart. It really is the best! Lemon desserts are always my go to, I haven’t met one I haven’t loved yet.
This pie is not quite a Lemon Meringue, maybe more similar to a Key Lime pie. Crunchy graham cracker crust, cold and creamy filling, topped with a healthy amount of whipped cream. It’s a great pie for parties, since you can prepare it ahead, as opposed to Lemon Meringue that has “sweating” issues in the fridge. Ewww.
You can also choose to freeze it or throw it in the fridge. I usually store it in the fridge, but it’s good either way!
Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs finely ground
- 1/3 cup sugar
- 1/4 tsp salt
- 6 tbsp butter melted
Instructions
- Preheat oven to 375 if baking crust.
- In a medium bowl mix together all ingredients until well incorporated.
- Press mixture into an 8 or 9 inch pie pan. Use the bottom of a measuring cup to get a well packed, smooth surface.
- If pre-baking crust, put in heated oven for 7 minutes. Otherwise put in fridge 1 hour if recipe calls for unbaked pie shell.
Lemon Icebox Pie
Ingredients
- 2 14- ounce cans sweetened condensed milk
- 1 1/4 cups fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 8 large egg yolks
- Graham Cracker Crust
Instructions
- Preheat the oven to 325°.
- In a medium sized bowl, whisk condensed milk and lemon juice. In another bowl, whisk the lemon zest with the egg yolks until pale.
- Beat in the condensed milk mixture until smooth.
- Pour the filling into the crust.
- Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set.
- Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap. To get a soft, creaming pie, store in the fridge 12 hours. For a firmer pie, chill in freezer for at least 6 hours.
- Use a hot knife to slice the pie and serve.
Notes
Serve with whipped cream.
