Lemon Icebox Pie

I love any kind of citrus pie, especially on a hot summer day. One of my favorite citrus pies is Lemon Icebox Pie. The recipe I use comes from The Southern Pie Book. If you like Key Lime Pie, you are sure to love this pie too!

LEMON ICEBOX PIE

Crust:

2 cups graham cracker crumbs
1/3 cup light brown sugar
½ cup (1 stick) unsalted butter, melted

Filling:

6 large egg yolks
1 tsp. lemon zest
1 cup fresh lemon juice (7 large lemons)
2 (14 oz.) cans sweetened condensed milk

Topping:

Freshly whipped cream

First make the crust. Stir together all ingredients in a medium bowl. Press crumb mixture into a deep dish 9-inch pie pan. Refrigerate until ready to fill.

Preheat oven to 325 degrees. Beat egg yolks with mixer until thick and pale (about 5 minutes). Add lemon zest, lemon juice and condensed milk, beating just until blended. Pour into prepared crust. Bake for 20-25 minutes—until filling just barely sets. Remove from oven and cool on wire rack about an hour. Cover and refrigerate until set—at least 2-3 hours.

Top with whipped cream. To whip the cream, beat a pint of whipping cream with ¼ to 1/3 cup of powdered sugar (depending on taste). Spread on top of pie. I like to put the whipping cream in a large pastry bag, fitted with a large star tip, and pipe on the whipped cream. If you are making the pie the day or evening before serving, add some whipped cream stabilizer (such as Dr. Oetker’s Whip It) to the cream before piping.

I like to garnish this pie with white chocolate lemon almonds.

Refrigerate until serving time. Enjoy!