Description
A tangy, creamy Lemon Icebox Pie with a buttery graham cracker crust, fresh lemon filling, and sweet whipped cream topping.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 1 can, 14 ounces, sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh lemon slices, optional, for garnish
Instructions
- Mix graham cracker crumbs with melted butter.
- Add granulated sugar and stir until evenly combined.
- Press the crumb mixture firmly into a 9-inch pie pan, covering the bottom and sides.
- Refrigerate the crust while preparing the filling.
- Whisk sweetened condensed milk and egg yolks together until smooth.
- Slowly add fresh lemon juice while whisking.
- Stir in lemon zest and salt until the filling looks smooth and slightly thick.
- Pour the lemon filling into the chilled crust.
- Spread the filling evenly with a rubber spatula.
- Cover the pie with plastic wrap.
- Refrigerate for at least 4 hours, or overnight for firmer slices.
- Beat heavy whipping cream until soft peaks form.
- Add powdered sugar and continue beating until fluffy.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with fresh lemon slices if desired.
- Slice cold and serve.
Notes
- Use fresh lemon juice for the brightest flavor.
- Press the crust firmly so it does not crumble when sliced.
- Let the pie chill completely before serving.
- Room temperature egg yolks mix more smoothly into the filling.
- Do not skip the lemon zest because it gives the pie strong lemon flavor.
- Make the pie a day ahead for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 34
- Sodium: 190
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 7
- Cholesterol: 125