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Lemon Icebox Pie

Lemon Icebox Pie

Tangy and creamy lemon icebox pie in a buttery graham cracker crust, chilled until sliceable
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

INGREDIENTS

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch kosher salt.

Lemon Filling

  • 1 can 14 oz sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp kosher salt.

Topping Optional

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • lemon slices for garnish
  • extra lemon zest.

INSTRUCTIONS

Crust

  • Heat oven to 350 F
  • mix graham cracker crumbs sugar melted butter and salt until evenly moistened
  • press firmly into a 9 inch pie dish across bottom and up sides
  • bake 10 minutes then cool 10 minutes.

Filling

  • Whisk sweetened condensed milk egg yolks lemon juice lemon zest and salt until smooth and slightly thickened
  • pour into cooled crust and smooth the top
  • bake 12 to 15 minutes until edges are set and center has a slight wobble
  • cool to room temperature.

Chill And Serve

  • Refrigerate uncovered until fully cold then cover and chill at least 4 hours or overnight
  • whip heavy cream with powdered sugar and vanilla to medium peaks if using and spread or pipe on top
  • garnish with lemon zest or slices and slice cold.

Notes

1. Chill overnight for the cleanest slices. For a sharper pie increase zest to 2 tbsp. For a no bake approach use a pre baked crust and chill the filling until set but expect a softer slice. Bottled lemon juice works in a pinch but fresh gives the best flavor

Nutrition

Calories: 420kcal | Carbohydrates: 47g | Protein: 7g | Fat: 24g