Transform your dessert experience with a sweet treat that captures the essence of summer in every cool, tangy bite. This Icebox Lemon Pie is a perfect blend of creamy, zesty flavors that will instantly brighten your day.
Each slice tells a story of sunshine and simplicity, combining a buttery graham cracker crust with a silky smooth lemon filling that melts in your mouth. Moreover, the light and airy whipped cream topping adds the perfect finishing touch to this irresistible dessert.
Perfect for summer gatherings, family dinners, or when you're craving a refreshing no-bake dessert, this Icebox Lemon Pie promises to be a crowd-pleaser.
Icebox Lemon Pie: A Creamy Citrus Confection
This isn't just another pie – it's a culinary masterpiece that transforms simple ingredients into a show-stopping dessert. The harmonious blend of tangy lemon, sweet condensed milk, and crisp graham cracker crust creates an unforgettable flavor experience.
Get ready to discover a dessert that's both elegant and incredibly easy to prepare.
Serving Suggestions:
Your Icebox Lemon Pie pairs beautifully with:
- Fresh berries
- Mint leaves
- Candied lemon zest
- Vanilla ice cream
- Whipped cream
Pro Tips for the Perfect Icebox Lemon Pie:
Crust Crafting: Press graham cracker mixture firmly for a perfect base.
Lemon Love: Use fresh lemon juice and zest for the brightest flavor.
Chilling Technique: Allow plenty of refrigeration time for the perfect set.
Whipped Cream Wisdom: Chill your bowl and whisk for the fluffiest topping.
Make-Ahead Magic: This pie tastes even better when prepared a day in advance.
Icebox Lemon Pie Recipe Details:
- Preparation time: 25 minutes
- Baking time: 8-10 minutes
- Chilling time: 4 hours
- Servings: 8
- Equipment: 9-inch pie dish, mixing bowls, electric mixer
This pie recipe brings together the bright, refreshing essence of citrus in a delightfully cool dessert.
Ingredients:
For the Graham Cracker Crust:
- 1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- ½ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions:
- Preheat your oven to 350°F. Grab a 9-inch pie dish and set it aside for the crust.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix it all together until the crumbs are well-coated and resemble wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to press it down firmly. Bake the crust for about 8-10 minutes, or until it's lightly golden. Let it cool completely on a wire rack while you prepare the filling.
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth and well combined. The mixture should be thick and creamy.
- Pour the lemon filling into the cooled crust, spreading it out evenly with a spatula. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or until the filling is set and firm to the touch.
Ready to Indulge!
Just before serving, make the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together using an electric mixer on medium-high speed until soft peaks form.
Spread the whipped cream over the chilled lemon pie, or pipe it on top using a pastry bag. Garnish with a little extra lemon zest for a beautiful finishing touch.
Storage Solutions:
- Store in the refrigerator for up to 3-4 days
- Cover loosely with plastic wrap
- Keep whipped cream topping fresh by adding just before serving
- Best enjoyed within 2 days of preparation
- Do not freeze to maintain the delicate texture
Whether you're celebrating a special occasion or simply craving a cool, tangy dessert, this Icebox Lemon Pie is sure to bring a burst of sunshine to your table.
Print
Icebox Lemon Pie
This pie recipe brings together the bright, refreshing essence of citrus in a delightfully cool dessert.
- Total Time: 36 minute
- Yield: 8 1x
Ingredients
For the Graham Cracker Crust:
- 1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- ½ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F. Grab a 9-inch pie dish and set it aside for the crust.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix it all together until the crumbs are well-coated and resemble wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to press it down firmly. Bake the crust for about 8-10 minutes, or until it's lightly golden. Let it cool completely on a wire rack while you prepare the filling.
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth and well combined. The mixture should be thick and creamy.
- Pour the lemon filling into the cooled crust, spreading it out evenly with a spatula. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or until the filling is set and firm to the touch.
- Prep Time: 25 minutes
- Cook Time: 8-10 minutes
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