Description
This classic Lemon Icebox Pie features a buttery graham cracker crust filled with a luscious, tangy lemon custard made from fresh lemon juice, zest, and sweetened condensed milk. Baked until just set, then chilled overnight for a refreshing, creamy dessert that’s perfect for warm weather or anytime you crave a bright and zesty treat.
Ingredients
Crust
- 14 graham crackers (broken in pieces)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 6 tbsp salted butter (melted)
Filling
- 2 (14 oz.) cans sweetened condensed milk
- 1 1/4 cups fresh lemon juice
- 2 tbsp lemon zest
- 8 large egg yolks
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a food processor, pulse graham crackers with sugar and salt until finely ground but not powdery. Add melted butter and pulse until crumbs are evenly moistened. Transfer the mixture to a 9-inch springform pan, pressing it evenly along the bottom and about two-thirds up the sides. Place the pan on a rimmed baking sheet to catch any drips.
- Make the filling: In a medium bowl, whisk together sweetened condensed milk and fresh lemon juice. In a separate bowl, use a handheld mixer to beat lemon zest and egg yolks until the mixture is pale and creamy. Gradually beat in the condensed milk and lemon juice mixture until smooth and well combined. Pour this filling evenly into the prepared crust.
- Bake the pie: Place the pie in the preheated oven and bake for about 25 minutes, or until the edges are set but the center still jiggles slightly when the pan is moved. Remove the pie from the oven and transfer it to a wire rack to cool for 1 hour.
- Chill and serve: After cooling, loosely cover the pie with plastic wrap and freeze it for at least 6 hours or overnight, allowing it to fully set. To serve, wrap a warm, damp kitchen towel around the springform pan sides to loosen the crust, then carefully remove the ring. Using a hot knife, slice the pie and serve chilled for a refreshing, tangy dessert.
Notes
- For the freshest lemon flavor, use freshly squeezed lemon juice and lemon zest.
- Freezing the pie overnight helps the custard set properly and enhances its creamy texture.
- Make sure not to overbake; the center should still have a slight jiggle as it will set further during chilling.
- If you don’t have a springform pan, use a regular 9-inch pie plate and adjust crust pressing accordingly.
- Use a warm knife to slice the pie cleanly without cracking the crust or filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
