Description
Lemon Icebox Pie is a sweet and refreshing creamy pie made with graham cracker crust and smooth lemon filling.
Ingredients
1½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar
1 can 14 oz sweetened condensed milk
½ cup fresh lemon juice
1 tablespoon lemon zest
3 egg yolks
Pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh lemon slices optional
Instructions
1. Mix graham cracker crumbs with melted butter.
2. Add sugar and stir until combined.
3. Press mixture into your pie pan firmly.
4. Make sure the bottom is even.
5. Push crumbs up the sides too.
6. Refrigerate while making the filling.
7. Whisk together sweetened condensed milk and yolks.
8. Add fresh lemon juice slowly.
9. Stir in lemon zest and salt.
10. Mix until the filling is smooth.
11. The mixture will thicken slightly.
12. Pour lemon filling into the chilled crust.
13. Spread it evenly with a spatula.
14. Cover the pie with plastic wrap.
15. Refrigerate for at least 4 hours.
16. Overnight is even better for firmness.
17. Beat heavy cream until soft peaks form.
18. Add powdered sugar and continue beating.
Notes
Chill overnight for best texture.
Use fresh lemon juice for brightest flavor.
Store covered in refrigerator up to 3 days.