Lemon Icebox Pie is a lemony, delicious dessert that I love to make in the summer. This Southern dessert staple is made with a homemade graham cracker crust and it had a custard filling that is rich with the taste of lemon. It is chilled in the fridge then top with whipped cream when ready to eat.
Jump to Recipe Print RecipeHow to Make Lemon Icebox Pie
Lemon Icebox Pie is baked then after it has cooled is placed in the refrigerator overnight. Placing it in the Icebox allow the lemon custard filling to set. It is a great dessert when served alone or with a scoop of ice cream.
Watch the Video ( Lemon Icebox Pie Video Tutorial)
Step 1: Ingredients
Ingredients for Lemon Icebox Pie Recipe:
Sweetened Condensed Milk, Eggs, Lemon, Graham Crackers, Sugar, Salt and Whipped Cream
Step 2: Making the Crust
Before you start prepping make sure to preheat your oven to 325 degrees. For the pie crust, you can purchase an already made graham cracker crust. I personally love to make my own from scratch. It is quick and easy to make in just a few steps.
In a food processor combine the sugar, salt, melted butter and graham crackers and mix until well combined. Pour it into a pie dish and evenly press to form your crust.
Step 3: Making the Filling for the Lemon Icebox Pie
In a stand mixer, mix the lemon juice and condense milk until well combined. Add the lemon zest then the egg yolks. Pour the filling to the pie dish.
Step 4: Making the Lemon Icebox Pie
Transfer the pie to the preheated oven and cook for 25 minutes. After 25 minutes remove it from the oven and allow it to cool on a wire rack before transferring it to the refrigerator. Allow the pie to sit overnight. When ready to serve top with whipped cream.
Lemon Ice Box Pie Recipe
6
servings15
minutes23
minutesIngredients
2 14oz Sweetened Condensed Milk
8 Egg Yolks
1 ¼ Cups Fresh Lemon Juice
Zest (2) Lemons
15 Graham Crackers
¼ Cup Sugar
¼ tsp Salt
Whipped Cream
Directions
- Preheat oven to 325 degrees.
- In a food processor combine the sugar, salt, melted butter and graham crackers and mix until well combined.
- Pour it into a pie dish and evenly press to form your crust.
- In a stand mixer, mix the lemon juice and condense milk until well combined.
- Add the lemon zest then the egg yolks.
- Pour the filling to the pie pan and transfer to the preheated oven and cook for 25 minutes.
- After 25 minutes remove it from the oven and allow it to cool on a wire rack before transferring it to the refrigerator.
- Refrigerate overnight.
- Add the whip topping before serving.
Did you make this recipe?
Tag %soulfoodcooking% on Instagram and hashtag it with %soulfoodcooking%
Like this recipe?
Follow https://www.pinterest.com/soulfoodcooking on Pinterest
Follow my Facebook Page!
Follow %soulfoodcooking% on Facebook
