Lemon Icebox Pie – a delicious recipe with Graham cracker crumbs, Sugar, butter, lemon juice, condensed milk, Egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400u00b0
2
Process crumbs, sugar, and butter in a food processor until evenly combined.
3
Transfer to a 9? deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside.
4
Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes.
5
Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes.
6
Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight.
7
Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.
8
From the Saveur.com website
2184
kcal
Calories
78
g
Fat
105
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Graham cracker crumbs, 1/2 cup Sugar, 8 tablespoons Melted unsalted butter, 2 cups Fresh lemon juice, and more.
Yes, Lemon Icebox Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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