Lemon Icebox Pie

makes one 9-inch pie

For the Crust

14 whole graham crackers

1/4 cup granulated sugar

1/4 teaspoon kosher slat

6 Tablespoons (3 ounces) unsalted butter, melted and still warm

For the Filling

2 (14 ounce) cans sweetened condensed milk

Zest of 2 lemons

1 1/2 cups strained lemon juice (from the two zested lemons plus an additional 4-6)

8 extra large egg yolks

1/2 teaspoon pure vanilla extract


Lightly sweetened whipped cream

For the Crust

Heat the oven to 350° F.  Line a 9-inch spring-form pan with a round of parchment paper; set aside.

Break the graham crackers into small pieces and place them in the bowl of a food processor.  Add the sugar and salt and process until the crumbs are semi-fine, but not powdery.  Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its own shape when you squeeze it.  Press the crumb mixture into the bottom and two-thirds of the way up the sides of the prepared pan.  Use the bottom of a measuring cup to press and smooth the crust.

For the Filling

In a large bowl, whisk the condensed milk and lemon juice.  In a separate bowl, whisk the zest and the egg yolks until pale (30-60 seconds) then whisk in the lemon juice mixture.

Place the spring-form pan on a rimmed baking sheet.  Pour the mixture into the crust and carefully transfer the baking sheet to the oven.  Bake until the center jiggles slightly, like a soft-setting custard, about 25-30 minutes.  Remove from the oven and cool for 1 hour on a cooling rack.  Loosely cover the pan with plastic wrap (do not let the plastic touch the top of the pie) and freeze for 4-5 hours or refrigerate overnight.

To serve, carefully unclasp the pan to release the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice.  Dollop with lightly sweetened whipped cream.  Pie can be stored in the refrigerator for up to five days or in the freezer for up to 1 week.  If frozen, allow the pie to soften at room temperature before serving.  Enjoy! 

Printed from thegalleygourmet.net