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Lemon Icebox Pie
Dive into this zesty lemon icebox pie with its creamy, tangy filling tucked in a buttery graham crust. An easy Southern treat made for sunny days.
👥 9 Servings⏱️ Prep & Cook: 1h 40m👤 David Guas📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●food processor
- ●measuring cup
- ●oven
- ●mixing bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Heat oven to 325°F. Break 14 whole graham crackers (about 200 g) into small pieces and place in the bowl of a food processor with ¼ cup (50 g) granulated sugar and ¼ tsp. kosher salt. Pulse 8 times, until cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and crackers and sugar are combined. Pour in 6 Tbsp. unsalted butter, melted, and pulse until melted butter is evenly distributed and the mixture holds its shape when you squeeze it, about 12 one-second pulses. Transfer crumb mixture to a 9" springform pan and pack mixture into the bottom and two-thirds of the way up sides of the pan. (Alternatively, use a 9" freezer-safe pan pan.) Use the bottom of a measuring cup to press the pie crust into place. Place pan on a rimmed baking sheet and set aside.
whole graham crackers (about 200 g)14. unsalted butter, melted6 Tbsp
2
Whisk 2 (14-oz.) cans sweetened condensed milk and 1¼ cups lemon juice, strained in a small mixing bowl to combine; set aside. Whisk 8 large egg yolks and zest of 2 lemons (about 2 Tbsp.) in a medium bowl until yolks are pale, 30–⏱️ 60 seconds. Add lemon juice mixture to egg mixture and whisk to combine.
sweetened condensed milk2 (14-oz.) cans¼ cup (50 g) granulated sugar¼ cup (28 g) powdered sugarlarge egg yolks8Zest of 2 lemons (about 2 Tbsp.), plus 1¼ cups lemon juice, strained (from 6–8 lemons)
3
Pour lemon filling into prepared graham cracker pie crust, and carefully transfer the baking sheet to oven. Bake until the center jiggles slightly, like a soft-setting custard, about ⏱️ 25 minutes. Remove from the oven and cool for ⏱️ 1 hour on a wire rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie). Freeze for at least ⏱️ 6 hours or overnight.
4
Pour 2 cups heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add ½ tsp. vanilla extract and ¼ cup (28 g) powdered sugar; whip on low speed to combine and then increase to medium-high and whip until medium-stiff peaks form, about 1½ minutes.
heavy cream2 cups
5
Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of whipped cream and serve immediately. Do ahead: Lemon icebox pie can be baked and kept frozen for up to 1 week. Make whipped cream just before serving. Editor’s note: This lemon icebox pie recipe first appeared on Epicurious in December 2009 and has been edited for style. Head this way for more of our favorite lemon desserts →
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