Lemon Icebox Pie Recipe

14
Ingredients

25m
Prep Time

25m
Cook Time

50m
Ready In

Recipe: #23250

March 27, 2016

Categories: Desserts, Lemon, Southern, Easter, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Pies, more

recipe by:
ForeverMama

"This classic Southern pie has pitch-perfect lemon flavor. The recipe is super easy too, combining a graham-cracker crust and a filling requires only three ingredients; condensed milk, lemon and egg yolks. Source: Damgood Sweet"

Original is 8-9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (213.3 g)
Calories 350.8
Total Fat - 26.7 g
Saturated Fat - 15.2 g
Cholesterol - 257.6 mg
Sodium - 236.8 mg
Total Carbohydrate - 24.6 g
Dietary Fiber - 2.4 g
Sugars - 17.2 g
Protein - 7.2 g
Calcium - 124.1 mg
Iron - 1.1 mg
Vitamin C - 45.8 mg
Thiamin - 0.2 mg

Step 1

Heat the oven to 324-degrees-F.

Step 2

Break the graham crackers into small pieces and place in the bowl of food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined.

Step 3

Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and hold its shape when you squeeze it, about twelve 1-second pulses.

Step 4

Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up te sides of the pan.

Step 5

Use the bottom of a measuring cup to press the crust into place. Set aside.

TO MAKE THE FILLING

Step 6

Whisk the condensed milk with the lemon juice and set aside.

Step 7

Whisk the zest with teh egg yolks in a medium bowl until pale. 30 - 60 seconds, and then whisk in the lemon juice - condensed milk mixture.

Step 8

Place the springform pan on a rimmed baking sheet, pur the mixture into the crust, and carefully transfer the baking sheet to teh oven.

Step 9

Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.

Step 10

Remove from the oven and cool for 1 hour on a cooling rack.

Step 11

Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.