Lemon Icebox Pie

This Southern Lemon Icebox pie is packed with tangy-sweet flavor. A perfect complement to any meal!

Servings: 6-8 Servings

Lemon Icebox Pie

Ingredients

• 2- 14 ounce can sweetened condensed milk
• 6 large fresh egg yolks
• 3/4 cup freshly squeezed lemon juice (5 to 7 lemons)
• 1 1/4 tablespoon fresh grated lemon zest
• No-Bake cookie crust (recipe below)
• 1 cup heavy cream
• 1 1/2 tablespoons sugar
• 1/4 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F
2. Place the condensed milk in a medium bowl and whisk in the egg yolks until completely combined.
3. Whisk in the lemon juice and zest.
4. Pour into prepared crust.
5. Place pie on a sheet pan, in preheated oven, bake for 20 minutes, rotating half way (10 minutes).
6. Remove from oven allow to cool for 15 minutes, then cover with a sheet of plastic wrap and refrigerate for at least 8 hours, preferably overnight.
7. Shortly before serving, place cream, sugar and vanilla in a mixing bowl and whip with an electric mixer on high speed until moderately stiff.
8. Top the pie with whipped cream and your favorite garnish, enjoy!

No-Bake Cookie Crust

Ingredients

• 1 cup cookie crumbs (ginger snaps, graham crackers or chocolate wafers)
• 2 tablespoons sugar
• 1 tablespoon very finely chopped nuts (optional)
• 3 tablespoons butter (unsalted)

Directions

1. Place cookie crumbs, sugar and nuts, if using, in a bowl and stir to mix.
2. Add the melted butter and toss with a fork until evenly moistened​.
3. Pour into a 9-inch pie pan.
4. Using your fingertips, pat the mixture evenly across the bottom and up the sides of the pan, pressing gently to pack.