Lemon Icebox Pie

adapted from All Roads Lead to the Kitchen

and Recipes and Dreams by Tessa Kiros


Crust

4 1/2 oz. crushed graham crackers or Maria Cookies

2 to 4 Tbsp brown sugar (omit if using graham cracker crumbs)

9 Tbsp unsalted butter, melted

pinch of sea salt


Filling

1 cup heavy cream

12 oz. sweetened condensed milk

2 large lemons, juiced, zest of one lemon

1/2 tsp lemon oil

pinch of sea salt


Line a 9" X 5" loaf pan with a long sheet of parchment paper and set aside.


Put the cookies into the food processor with the brown sugar (Start with the lesser amount and add to adjust the sweetness to your desired preference.) Pulse until there are fine crumbs.  Add the melted butter and salt.   Pulse until mixed.  Pour the mixture into the prepared pan and press into an even layer into the bottom.  Set aside.


Whip the heavy cream to stiff peaks.  Add the sweetened condensed milk and whip again to incorporate.  Add the lemon juice, lemon oil, and sea salt.  Whip to combine. The mixture will be thick.


Transfer the mixture over the crust and level the surface.


Sprinkle lemon zest over the top of the pie. 


Cover and refrigerate until set, at least two hours.  Cut into squares and serve.


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