Use the peels from the fresh lemon to grate 1 tablespoon of zest. Lemon zest is made using the peel of the lemon. Instead of getting a deliciously tangy flavor, it can end up extra sour with a bit of a bite to it.ġ cup of fresh lemon juice is about 5-6 lemons. I find lemon juice from the bottle is way too tart. Use freshly squeezed lemon juice instead of juice from a bottle for this recipe. Use fresh berries such as raspberries, blueberries, and strawberries.Top with whipped cream and a lemon slice.Allow to cool at room temperature, then chill in the fridge or freezer for at least 6 hours to set. Pour the mixture into the pie crust and bake for 25-30 minutes or until the top looks set and there’s a slight wobble in the middle.ĬHILL + SERVE. Then gently mix in the sweetened condensed milk and lemon juice.īAKE. In a separate large bowl, beat together the egg yolks and lemon zest until frothy and lighter in color. In a large bowl, whisk together the lemon juice and sweetened condensed milk. Then pop it in the freezer as you make the filling.įILLING. Press into the bottom and up the sides of the pie plate to form the crust. In a medium bowl, stir together the graham crumbs, sugar, and melted butter. Preheat the oven to 325☏ and lightly grease a 9-inch pie plate.ĬRUST. This recipe for a lemon icebox pie is simple, but does take some time to chill. The lemon flavor is refreshing, which makes this pie perfect for summer. It has a luxurious, creamy texture, and a sweet, tangy lemon flavor. Lemon icebox pie is the cousin to Key Lime Pie. If you put it in the freezer, it’s firmer – which is also delicious.
This recipe relies on an egg-based custard which needs to be baked in order for the filling to thicken and set and then is chilled in the ice box. Dust with powdered sugar.Have you had an icebox pie before? Today’s recipe is our favorite!Ī traditional icebox pie does not need any baking and is kept in an ice box (refrigerator) and served chilled. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)įor serving: If desired, top with the blackberries, raspberries and mint. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Pour the filling into the cooled pie shell. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Set aside to cool while making the filling.įor the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Add the melted butter and granulated sugar and process until well combined the texture should be that of dry sand. For the crust: Preheat the oven to 350 degrees F.īreak the graham crackers, add them to a food processor and process to fine crumbs.
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