Zesty Lemon Icebox Pie

Slice of pie next to the whole pie on a white covered table.

Zesty Lemon Icebox Pie

A silken, old fashioned 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!

Prep Time15

Cook Time20

Total Time35

Servings: Servings

Calories: 200kcal

Author: Stephanie Wilson

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

Get Recipe Ingredients

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!

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