This Southern Lemon Icebox pie is packed with tangy-sweet flavor. A perfect complement to any meal!
Servings: 6-8 Servings
Place the condensed milk in a medium bowl and whisk in the egg yolks until completely combined.
Whisk in the lemon juice and zest.
Pour into prepared crust.
Press a sheet of plastic wrap directly onto the surface and refrigerate for at least 8 hours, preferably overnight.
Shortly before serving, place cream, sugar and vanilla in a mixing bowl and whip with an electric mixer on high speed until moderately stiff.
Top the pie with whipped cream and your favorite garnish, enjoy!
Tip: This pie is a no-bake pie recipe, which contains raw egg yolks. This may not be a problem if you have a reliable source for very fresh, organic eggs. However, to practice caution, especially if anyone eating the pie is pregnant or otherwise sensitive, you can bake in a 350°F oven for 10 – 15 minutes, just the yolks are warmed to at least 140°F and set. Then let cool and refrigerate until chilled. When served in the Cafe, we do bake this pie.
No-Bake Cookie Crust
Place cookie crumbs, sugar and nuts, if using, in a bowl and stir to mix.
Add the melted butter and toss with a fork until evenly moistened.
Pour into a 9-inch pie pan.
Using your fingertips, pat the mixture evenly across the bottom and up the sides of the pan, pressing gently to pack.
Tip: Work quickly while the butter is still warm and liquid; the crumbs will be much easier to manipulate.Once the butter chills and sets, its almost impossible to shape a smooth even crust.