Classic Lemon Icebox Pie Recipe

Lemon Icebox Pie is a timeless dessert known for its refreshing and tangy flavor, making it a favorite choice for warm weather gatherings and special occasions. This classic pie features a smooth, creamy lemon filling nestled in a buttery graham cracker crust, providing the perfect balance of sweetness and tartness. Easy to prepare and delightful to eat, this Lemon Icebox Pie is a go-to recipe for anyone looking to impress guests or simply enjoy a delicious homemade treat.

Ingredients for Classic Lemon Icebox Pie

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 1 can (14 ounces) sweetened condensed milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 3 large egg yolks
• 1 cup heavy cream
• 2 tablespoons granulated sugar

For Garnish (optional):

• Fresh lemon slices
• Whipped cream
• Lemon zest

How to Make Classic Lemon Icebox Pie

1. Prepare the Crust:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
3. Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it down evenly.
4. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until it is golden brown and set. Remove from the oven and let it cool completely while you prepare the filling.

2. Prepare the Filling:

1. Mix Filling Ingredients: In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and well combined.
2. Beat the Cream: In a separate bowl, use an electric mixer to beat the heavy cream until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form.
3. Fold Cream into Lemon Mixture: Gently fold the whipped cream into the lemon mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
4. Fill the Pie Crust: Pour the lemon filling into the cooled graham cracker crust, spreading it evenly with a spatula.
5. Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm.

3. Garnish and Serve:

1. Add Garnishes: Before serving, you can garnish the pie with fresh lemon slices, whipped cream, and additional lemon zest for a decorative touch.
2. Serve: Slice the pie and serve chilled. Enjoy the creamy, tangy flavor of this classic dessert!

About the Main Ingredients

Graham Cracker Crumbs: Graham cracker crumbs form the base of the pie crust. They provide a slightly sweet and crumbly texture that pairs perfectly with the creamy lemon filling.

Sweetened Condensed Milk: Sweetened condensed milk is used in the filling to add sweetness and richness. Its thick consistency helps to create a smooth and creamy texture.

Fresh Lemon Juice and Zest: Fresh lemon juice and zest are essential for the lemony flavor of the pie. The juice adds tanginess, while the zest provides additional aromatic citrus notes.

Egg Yolks: Egg yolks contribute to the richness and creaminess of the filling. They help to thicken the mixture and give it a smooth, custard-like texture.

Heavy Cream: Heavy cream is whipped and folded into the lemon mixture to create a light and airy texture. It balances the tartness of the lemon and adds a luxurious mouthfeel.

Granulated Sugar: Granulated sugar is used both in the pie filling and to sweeten the whipped cream. It helps to balance the tartness of the lemon and enhances the overall flavor of the pie.

This Classic Lemon Icebox Pie recipe is not only easy to make but also delivers a delightful dessert experience with its creamy and tangy filling. Perfect for any occasion, it’s sure to become a favorite in your dessert repertoire.