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
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.
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.
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.
Serve
Once set, top with whipped cream before serving. Slice and enjoy your refreshing lemon icebox pie!