A silken Simple Sweet and Zesty Lemon Icebox Pie is a quintessential spring and summer dessert. Evoking memories of grandma’s kitchen, it reminds me of endless spring and summer days. Where the warm sun seems captured in every bite of this pie.
An easy dessert with simple ingredients make this a favorite treat.
Sweet and Zesty Lemon Icebox Pie
For the Crust:
14 whole graham crackers, crushed
1/4 cup sugar
6 tablespoons butter, melted and warm
For the Filling:
2 14-ounce cans of sweetened condensed milk
8 egg yolks
1 tablespoon lemon zest (from about 1 lemon)
1 cup freshly squeezed lemon juice
1 cup heavy whipping cream
2 tablespoons powdered sugar
lemon slices, zest, and mint leaves
Preheat the oven to 350-degrees.
Crust: Crush the graham crackers and sugar in a food processor or heavy rolling pin until crumbled. Drizzle the melted butter over crumbs, mix until evenly moistened. Press into a 9-inch pie plate. Allow to cool.
Notes: In grandma’s day, it wasn’t as important to make sure raw eggs were cooked thoroughly. Look for pasteurized whole eggs that have been pasteurized in the shell. Otherwise, make sure the filling comes to 160-degrees.
In a medium bowl, whisk condensed milk and egg yolks. Add lemon zest and lemon juice. Continue whisking until mixture is smooth, about a minute. Pour filling into prepared pie plate. Bake about 25 minutes. Let cool for an hour. Loosely cover with plastic wrap, chill or freeze for 6 hours.
Topping: Beat whipping cream at high speed until foamy, gradually add powdered sugar, beating until soft peaks form, dollop over chilled pie.