Description
Lemon Icebox Pie is a refreshing dessert that combines a creamy lemon filling with a crunchy graham cracker crust, topped with whipped cream for a delightful finish.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup freshly squeezed lemon juice (about 3 lemons)
- Zest of 1 lemon
- 3 large egg yolks
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F).
- Mix graham cracker crumbs, sugar, and melted butter until sandy.
- Press firmly into a 9-inch pie dish.
- Bake for 8–10 minutes. Let cool slightly.
- In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour filling into cooled crust.
- Bake for 15 minutes, until tiny bubbles form at the surface (do not brown).
- Cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set.
- Beat cold cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spread over chilled pie.
- Garnish with extra lemon zest or slices. Serve cold and enjoy the refreshing tang!
Notes
- For a more intense lemon flavor, add more lemon zest.
- Ensure the heavy cream is very cold for best whipping results.
- This pie can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg