Strawberry-Lemon-Buttermilk Icebox Pie With Baked Gingersnap Crust – a delicious recipe with condensed milk, lemon zest, lemon juice, strawberry jam, egg yolks, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. Whisk together first 4 ingredients in a bowl.
2
Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
3
Bake at 325u00b0 for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
4
Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam. Top pie with strawberry mixture just before serving.
283
kcal
Calories
20
g
Fat
18
g
Carbs
13
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: 1 (14-oz.) can sweetened condensed milk, 1 tablespoon loosely packed lemon zest, 1/2 cup fresh lemon juice, 1/2 cup strawberry jam, and more.
Yes, Strawberry-Lemon-Buttermilk Icebox Pie With Baked Gingersnap Crust 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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