Tangy Lemon Icebox Pie Recipe You'll Love This Summer
Enjoy this refreshing lemon icebox pie recipe featuring tangy flavors and a creamy filling, perfect for summer desserts.
Equipment
- 9" pie plate
- - Mixing bowl
- - Electric mixer
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
For the Filling
- 14 oz sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice use fresh
- 3 large egg yolks
- 2 tablespoons lemon zest grate lightly
- 1 pinch salt
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar sifted
- 1 teaspoon vanilla extract prefer real vanilla
Instructions
Instructions
- Preheat your oven to 350℉ and grease a 9" pie plate lightly.
- Combine graham cracker crumbs and melted butter in a medium bowl. Press the mixture firmly into the bottom and sides of your greased pie plate.
- Bake the crust for 8 minutes until dry and firm.
- Mix together the filling: sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Whisk well for 2-3 minutes or beat on medium speed with an electric mixer for 3 minutes until smooth.
- Pour the filling into the baked crust and bake at 350℉ for 12-15 minutes.
- Cool the pie on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours.
- Whip the heavy cream with an electric mixer on medium speed until soft peaks form.
- Add powdered sugar and vanilla extract to the whipped cream. Beat until you reach stiff peaks.
Notes
Optional: Garnish with additional lemon zest for a pop of color and flavor.