Description

This Lemon Icebox Pie offers a delightful combination of creamy filling and a crunchy graham cracker crust. With fresh lemon juice and zest, it creates a refreshing treat that’s easy to prepare, making it ideal for summer gatherings or a quick after-dinner dessert.

Ingredients

Scale

1½ cups graham cracker crumbs
¼ cup unsalted butter, melted
600 ml sweetened condensed milk, 2 300ml cans or roughly 2 cups
⅔ cup freshly squeezed lemon juice, about 3-4 lemons
3 egg yolks
2 teaspoons lemon zest
1 pinch salt
1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350℉ and lightly grease a 9-inch pie plate.
In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom and up the sides of the prepared pie plate.
Bake the crust for 8 minutes, or until it is dry and firm.
In another bowl, combine sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Whisk well for 2-3 minutes, or use an electric mixer on medium speed for 3 minutes until well blended.
Pour the lemon filling into the baked pie crust and bake at 350℉ for 12-15 minutes. The pie should be set, with a slight jiggle but no wet appearance.
Let the pie cool on a wire rack to room temperature before chilling in the refrigerator for at least 4 hours or freezing.

Notes

For a more intense lemon flavor, add extra lemon zest.
Serve with whipped cream for added richness.
Ensure the pie is completely chilled before serving for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 23g
Sodium: 120mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg