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.
- 14 whole graham crackers
- 1/4 cup of sugar
- 1/4 a teaspoon of salt
- 6 tablespoons of butter
- 28 oz of condensed milk
- 8 egg yolks
- 1 1/4 cups of fresh squeezed lemon juice
- 2 tablespoons of lemon zest
- Preheat your oven to 325 F (165 C).
- 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.
- 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.
- 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)
- Top with homemade whipped cream, if desired.
Do you top your lemon icebox pie with meringue? Whipped cream? Leave it bare?