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Lemon Icebox Pie

A bright and refreshing lemon pie that captures the essence of sunshine with its tangy flavor and creamy texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 4 hours 18 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs or digestive biscuits for a crisper, slightly less sweet crust
  • 1/3 cup sugar reduce to 2 tablespoons for a less sweet base
  • 6 tablespoons unsalted butter, melted brown lightly for a nutty depth if you like
For the filling
  • 1 can sweetened condensed milk (14-ounce) the creamy backbone
  • 1/2 cup fresh lemon juice about 3 large lemons, fresh is recommended for bright flavor
  • 1 tablespoon lemon zest for an extra lemony pop
  • 2 large egg yolks, beaten room temperature
For the topping
  • 1 cup heavy cream, whipped to soft peaks for topping
Optional garnishes
  • extra lemon zest, thin lemon slices, or a few mint leaves for decoration

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the mixture resembles damp sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact the crust — it should feel solid and hold together when tapped.
  3. Bake for 8 minutes until the crust is fragrant and slightly golden. Let it cool on a rack.
Making the filling
  1. In a mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and beaten egg yolks until smooth. The mixture will thicken slightly and smell like bright lemon sunshine.
  2. Pour the lemon filling into the cooled crust and bake at 350°F (175°C) for about 10 minutes — the center should be just set, a gentle wobble is okay.
Chilling and serving
  1. Cool to room temperature, then refrigerate for at least 4 hours or overnight. The pie will firm up to silky, spoonable perfection.
  2. Top with softly whipped cream and a sprinkle of lemon zest right before serving. Slice carefully with a hot, clean knife for sharp edges.

Notes

Use fresh lemon juice and zest for the brightest flavor. Press the crust firmly into the pan to avoid crumbling when slicing. Chill thoroughly for the best texture.