Description
This Lemon Icebox Pie is a classic, refreshing dessert combining a buttery graham cracker crust with a creamy, tangy lemon filling made from sweetened condensed milk, fresh lemon juice, and egg yolks. Topped with lightly sweetened whipped cream, this pie is perfect for a summer treat or any time you crave a sweet and citrusy indulgence.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter (melted)
For the Filling
- 600 ml sweetened condensed milk (2 cans of 300 ml, about 2 cups)
- 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
- 3 egg yolks
- 2 teaspoons lemon zest
- 1 pinch salt
For the Topping
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of the prepared pie plate to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes or until it appears dry and firm. Remove from oven and let it cool slightly.
- Prepare Filling: While the crust is baking, mix together in a bowl the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, lemon zest, and a pinch of salt. Whisk vigorously by hand for 2-3 minutes or beat with an electric mixer on medium speed for about 3 minutes until well combined and slightly thickened.
- Fill and Bake Pie: Pour the lemon filling into the baked crust, spreading evenly. Return the pie to the oven and bake at 350°F for 12-15 minutes, until the filling is set but still has a slight jiggle. The surface should not look wet.
- Cool and Chill: Remove the pie from the oven and place on a wire rack to cool to room temperature. Once cooled, refrigerate the pie for at least 4 hours, or freeze if a firmer texture is desired.
- Prepare Topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled pie for a light, sweet finish.
- Serve: Slice and serve chilled for a refreshing dessert experience.
Notes
- The pie balances sweetness and tartness perfectly, making it a crowd-pleaser for lemon lovers.
- Ensure not to overbake the filling; a slight jiggle indicates it will set well upon cooling.
- For an extra decorative touch, garnish with lemon zest or thin lemon slices before serving.
- If you prefer, you can prepare the pie a day ahead to allow flavors to meld and the texture to fully set.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 492 kcal
- Sugar: 46 g
- Sodium: 269 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 154 mg
