Description
Lemon Icebox Pie is a classic, refreshing dessert featuring a buttery graham cracker crust filled with a silky, tangy lemon custard made from sweetened condensed milk, fresh lemon juice, and egg yolks. Topped with lightly sweetened whipped cream, this pie offers the perfect balance of sweet and tart flavors, ideal for warm weather or any time you crave a citrusy treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
Filling
- 600 ml sweetened condensed milk (2 cans of 300 ml each, or about 2 cups)
- 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
- 3 egg yolks
- 2 teaspoons lemon zest
- 1 pinch salt
Topping
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate to prevent sticking. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until evenly mixed. Press this mixture firmly into the bottom and up the sides of the pie plate to form an even crust.
- Bake crust: Bake the crust in the preheated oven for about 8 minutes, or until it becomes dry and firm to the touch. This will help it hold the filling without becoming soggy.
- Make the filling: While the crust bakes, in a separate bowl whisk together the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, lemon zest, and a pinch of salt. Whisk vigorously by hand for 2-3 minutes until the mixture is well combined, or use an electric mixer on medium speed for about 3 minutes to ensure smoothness and incorporation.
- Bake the pie: Pour the lemon filling into the baked crust, spreading it evenly. Return the pie to the oven and bake at 350°F (175°C) for 12-15 minutes. The pie should be mostly set with a slight jiggle in the center but not wet-looking.
- Cool and chill: Remove the pie from the oven and place it on a wire rack to cool to room temperature. Once cooled, refrigerate the pie for at least 4 hours to allow it to fully set and develop flavor. You can also freeze it if desired.
- Prepare whipped cream topping: Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this over the chilled pie for a creamy, sweet finish.
Notes
- This Lemon Icebox Pie offers a perfect balance of sweet and tangy flavors, combining creamy condensed milk and fresh lemon juice with a buttery crust.
- Topping with sweetened whipped cream adds a light, fluffy contrast to the dense lemon filling.
- For best results, use fresh lemon juice and zest to maximize the bright citrus flavor.
- Ensure the pie is chilled adequately for the custard to set properly before serving.
- You can prepare the pie a day ahead, as chilling overnight enhances the flavors.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 492 kcal
- Sugar: 46 g
- Sodium: 269 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 154 mg
