Baked Goods & Sweet Treats Recipes

Lemon Icebox Pie

Lemon Icebox pie is a firm favourite of mine. I’ve mentioned before that I’m a huge fan of zingy citrus flavours, and I tend towards the belief that the more tart the better. (And I’d never say “no” to a slice of key lime pie!) I break out this kind of recipe for spring gatherings/feasts like Easter.

lemon icebox pie

Lemon Icebox Pie
Serves 8
Print
4274 calories
584 g
1929 g
185 g
93 g
102 g
1481 g
2205 g
521 g
3 g
72 g
Nutrition Facts
Serving Size
1481g
Servings
8
Amount Per Serving
Calories 4274
Calories from Fat 1634
% Daily Value *
Total Fat 185g
285%
Saturated Fat 102g
509%
Trans Fat 3g
Polyunsaturated Fat 15g
Monounsaturated Fat 57g
Cholesterol 1929mg
643%
Sodium 2205mg
92%
Total Carbohydrates 584g
195%
Dietary Fiber 5g
21%
Sugars 521g
Protein 93g
Vitamin A
125%
Vitamin C
186%
Calcium
252%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Crust
  1. 14 whole graham crackers
  2. 1/4 cup of sugar
  3. 1/4 a teaspoon of salt
  4. 6 tablespoons of butter
For Pie Filling
  1. 28 oz of condensed milk
  2. 8 egg yolks
  3. 1 1/4 cups of fresh squeezed lemon juice
  4. 2 tablespoons of lemon zest
Instructions
  1. Preheat your oven to 325 F (165 C).
  2. In a food processor finely pulse your graham crackers, sugar and salt. Melt the butter in a small saucepan over low heat and then toss the crumbs in the melted butter until all are thoroughly damp. Then dump the moistened crumbs into your dish and press them down firmly. (The crust should go about 2/3rds of the way up the sides). Set your dish on a baking sheet.
  3. In one bowl, whisk the condensed milk and the lemon juice together. In another, beat the lemon zest and egg yolks until they become pale and creamy. Then stir the condensed milk mixture into the egg yolk mixture. Stir until smooth.
  4. Then pour your filling into your pie crust. Bake for approximately 25 minutes, until the edges are set but the centre still jiggles. Leave the pie out on the side to cool to room temperature before refrigerating it for at least 6 hours. (I refrigerated mine overnight)
  5. Top with homemade whipped cream, if desired.
Adapted from Pip & Ebby
beta
calories
4274
fat
185g
protein
93g
carbs
584g
more
Adapted from Pip & Ebby
Rhyme & Ribbons http://rhymeandribbons.com/

  lemon layerviewed from above pieslice of lemon icebox pie

Do you top your lemon icebox pie with meringue? Whipped cream? Leave it bare? 

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