Lemon Icebox Pie Recipe
Indulge in our refreshing Lemon Icebox Pie, a delightful blend of zesty lemon curd and velvety cream, nestled in a buttery graham cracker crust. Each bite offers a perfect balance of sweet and tart, topped with a light whipped cream layer for an extra touch of decadence. Perfectly chilled, this classic dessert is a sunny escape that will brighten any meal!
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Ingredients
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Filling & Crust
Method
Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Remove from oven and let cool.
- 2
Make the Filling
In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and creamy.
- 3
Assemble the Pie
Pour the lemon filling into the cooled graham cracker crust, spreading it evenly. Refrigerate the pie for at least 4 hours or until set.
- 4
Serve
Once set, top with whipped cream before serving. Slice and enjoy your refreshing lemon icebox pie!
