This classic lemon icebox pie is a delightful dessert that’s perfect for summer gatherings. Its creamy, tangy filling and buttery graham cracker crust are a match made in heaven.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup fresh lemon juice
- 4 large egg yolks
- 1 teaspoon grated lemon zest
Instructions:
Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press mixture into a 9-inch pie plate.
- Bake for 8-10 minutes, or until golden brown. Let cool completely.
Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, and lemon zest until smooth.
- Pour the filling into the cooled crust.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
Serve:
- Serve chilled, garnished with fresh lemon zest or whipped cream.
Tips:
- For a more intense lemon flavor, use freshly squeezed lemon juice.
- To make the pie even creamier, you can add a few tablespoons of heavy cream to the filling.
- For a fun twist, try adding a layer of fresh berries or a drizzle of lemon curd to the top of the pie.
Enjoy this refreshing and easy-to-make lemon icebox pie!