Lemon Icebox Pie

Lemon Icebox Pie


Crust.

  • 1 1/2 cups finely crushed graham crackers
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted

Filling.

  • 1 cup fresh lemon juice (from 3-4 large lemons or 7-8 small lemons)
  • 2 tablespoons fresh lemon zest
  • 6 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup full-fat sour cream

Topping.

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar


Crust.

Preheat the oven to 325.  Combine the graham crackers and salt, then drizzle with the melted butter and use a fork to combine until all the crumbs are moistened.  Press evenly against the bottom and up the sides of a deep-dish pie pan.  Bake for 8 minutes, then set aside to cool slightly while you make the filling.


Filling.

In a large bowl, whisk together the lemon juice, lemon zest and egg yolks for one minute.  Whisk in the sweetened condensed milk and the sour cream until smooth.  Carefully pour the filling into the crust.  Bake at 325 for 25-30 minutes; the filling should appear set around the edges and wobbly in the center, but it will set up as it chills.  Let cool on the counter for about an hour, then refrigerate uncovered overnight.

Before serving, whip the cream with the powdered sugar to top the pie.  Garnish with fresh lemon slices or lemon peel.


Recipe from Curly Girl Kitchen

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