Zesty Lemon Icebox Pie
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A silken, old fashioned 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!
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This Zesty Lemon Icebox Pie recipe is perfect to serve as an easy dessert. It’s simple ingredients make this a favorite treat to enjoy during warmer weather.
I also love that it is designed to be made ahead so you can spend more time with your guests, and that is it so much simpler to make than, say, a French Lemon Curd Tart.
Frequently Asked Questions
Both salted and unsalted work in this recipe, it honestly does not matter! But when I use unsalted butter to make a pie crust I often add a pinch of salt to balance out the sweetness of the filling.
To avoid the risk of salmonella, look for pasteurized whole eggs that have been pasteurized in the shell. Otherwise, make sure the filling comes to 160-degrees. You can find some more helpful information on this here.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Traditional Key Lime Pie with Condensed Milk
- Best Fresh Blueberry Pie
- Vanilla Pudding Pie with Fruit
- Old Fashioned Strawberry Rhubarb Pie
- Peach Blueberry Pie with Pre-made Crust
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Zesty Lemon Icebox Pie
Ingredients
For the Crust:
- 1 ½ cups graham crackers crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted and warm
For the Filling:
- 2 14-ounce cans of sweetened condensed milk
- 4 large egg yolks
- 1 tablespoon lemon zest from about 1 lemon
- 3/4 cup lemon juice freshly squeezed (about 4 lemons)
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish:
- lemon slices zest, and mint leaves
Instructions
- Preheat the oven to 350-degrees.
Graham Cracker Crust
- Crush the graham crackers and sugar in a food processor or with a heavy rolling pin until crumbled. Drizzle the melted butter over the crumbs, mix until evenly moistened. Press into a 9-inch pie plate. Allow to cool.
Lemon Filling
- In a medium bowl, whisk condensed milk and egg yolks. Add lemon zest and lemon juice. Continue whisking until the mixture is smooth, about a minute. Pour the filling into the prepared pie plate.
- Bake for 19-22 minutes. Let cool for an hour. Loosely cover with plastic wrap after it has cooled completely, and chill or freeze for an hour or up to 3 days.
Whipped Topping
- To finish the pie, beat whipping cream at high speed until foamy, gradually add powdered sugar, beating until soft peaks form, dollop over the chilled pie.
Notes
- Eggs: 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 at least 160 degrees F.
- Egg Whites: If you’re wondering what to do with the leftover egg whites, I like to make an egg white omelet in a large nonstick pan. Whisk the egg whites vigorously and season with salt, pepper, and your favorite dry herbs, like Italian seasoning (just a sprinkle will do). Let cook until the bottom is set and flip over. Season the underside and let cook for a few seconds to a minute until the top if set. Remove from the skillet, sprinkle mozzarella, and pan sear 3 asparagus spears until fork tender. Add to the center of the omelet and roll up. Let sit until the cheese is melted, then slice diagonally. Enjoy now or refrigerate for quick, healthy, high protein snacks!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.