Completely Tart and Candy Lemonade Icebox Pie

Made with a traditional graham cracker crust and loads of fresh-squeezed lemon juice, this gentle and creamy Lemon Icebox Pie is so pleasant! It’s not too candy, not too tart, and tremendous simple to make with minimal components.

The Final Lemon Pie Recipe

This shiny and delightful dessert combines two of my favourite issues – the gentle, creamy texture of key lime pie and the beautiful taste of lemon. It’s a refreshing deal with in the summertime and an ultra-tasty strategy to get in your Vitamin C throughout the wintertime. With swirls of fluffy selfmade whipped cream piped on high, it’s severely arduous to cease consuming!

The method of constructing it’s tremendous simple, and also you solely want a handful of components for every part. The toughest half about making this pie is ready for it to chill earlier than you dig in! Absolute torture. However the second you are taking your first chunk, you’ll be on cloud 9.

What’s an Icebox Pie?

Icebox pies are a Southern traditional! Earlier than fridges and freezers have been a factor, individuals residing within the South used extremely insulated “iceboxes” to maintain their meals chilly – therefore the identify of this sort of pie. Historically, they didn’t require any baking in order that making them wouldn’t warmth up the home within the summertime.

These days, an icebox pie refers to just about any pie that’s meant to be served chilly. Assume banana cream pie, key lime pie, chiffon pie, and so on. This simple recipe takes a kind of classics – lemon icebox pie – to a complete new degree of amazingness!

Substances You’ll Want

Let’s speak about all the things you’ll must make this pie from begin to end. First up, our pretty crust!

For the Graham Cracker Crust

• Graham Crackers: Use a meals processor to crush the graham crackers right into a high-quality crumb.
• Sugar: For a contact of sweetness.
• Salt: For taste.
• Unsalted Butter: Melted.

For the Lemon Pie Filling

• Lemon Juice: Freshly squeezed from 6-8 lemons.
• Sweetened Condensed Milk: Be sure you don’t decide up evaporated milk by mistake.
• Massive Eggs: You’ll solely want the yolks.
• Lemon Zest: Finely grated from contemporary lemons.

For the Whipped Cream Topping

• Heavy Whipping Cream: Don’t take away this from the fridge till you’re prepared to make use of it.
• Powdered Sugar: This does add a little bit of sweetness, however its most important objective is to stabilize the whipped cream so it doesn’t wilt within the fridge.
• Vanilla Extract: Use a superb high quality extract for one of the best outcomes.

Tips on how to Juice Lemons

Observe the directions beneath to get as a lot juice as attainable out of your lemons. Remember to zest them earlier than you squeeze them to make your life simpler.

• Microwave: Place your lemons onto a microwave-safe plate and warmth them for 30 seconds. This helps launch the juice from the membranes inside the fruit.
• Roll: Use your dominant hand to firmly roll every lemon towards a tough, flat floor for a few seconds.
• Slice & Juice: Slice every lemon in half, lengthwise, and use your citrus juicer to extract as a lot juice as you possibly can. When you’ve got a handheld lemon reamer, place a bowl beneath it to catch the juice.

Tips on how to Make Lemon Icebox Pie

After getting your lemon zest and juice, all the things else virtually falls into place. It’s time to make some pie!

1. Warmth Oven: Preheat your oven to 325°F.
2. Make Crust: Add the graham cracker crumbs, sugar and salt to a big bowl and stir to mix. Then add the melted butter and stir till the combination is nicely mixed and crumbly.
3. Add to Pan: Switch the crust combination to a 9-inch pie pan and unfold the crumbs round in order that they’re evenly dispersed. Press the crust into the underside and up the perimeters of the pan, then set it apart.
4. Mix Lemon Juice & Condensed Milk: Whisk the lemon juice and sweetened condensed milk collectively in a medium-sized bowl. Set the combination apart.
5. Beat Lemon Zest & Egg Yolks: Add the lemon zest and egg yolks to a big mixing bowl. Beat on excessive till the combination is pale and fluffy, about 5-7 minutes.
6. Mix Mixtures: Pour the sweetened condensed milk combination into the egg combination and stir to mix.
7. Bake: Pour the lemon pie filling into the pan with the crust and bake for about 25-Half-hour, or till the sides of the pie are set and the middle jiggles barely.
8. Let Cool: Cool the pie on a cooling a rack for an hour, then refrigerate it till it’s agency, about 5-6 hours.
9. Make Whipped Cream: Add the heavy cream, powdered sugar and vanilla extract to a big mixer bowl and whip the combination on excessive velocity till stiff peaks kind.
10. Pipe Onto Pie: Pipe the whipped cream across the edges of the pie, including half a lemon slice between every swirl if desired.
11. Get pleasure from! Lower your pie into slices and serve it instantly.

Ideas for Success

I’m going to allow you to in on a few useful suggestions that apply to this specific pie. Learn them over earlier than you get began.

• Do Not Use Bottled Lemon Juice: You simply received’t get the identical real taste from bottled lemon juice.
• Beat the Egg Combination Completely: It’s vital to mix the lemon zest with the egg yolks till the combination turns a paler shade of yellow, which signifies that it’s absolutely overwhelmed. Utilizing a stand mixer makes this extremely simple!
• Maintain the Pie Refrigerated: Until you’re serving your pie proper after you add the whipped cream, return it to the fridge. It’s not meant to take a seat out at room temperature.

Variation Concepts

In the event you’d like to change one thing about this lemonade icebox pie, I’m actually not gonna cease you! I’ll even provide you with some good concepts:

• Make Lemon Limeade Pie: Be at liberty to substitute some or the entire lemon juice with freshly squeezed lime juice – and the identical goes for the zest. The truth is, you should utilize any citrus fruit of your alternative!
• Extra Lemon: In order for you an excellent stronger lemon taste, swap out 1/4 cup of the sweetened condensed milk for an additional 1/4 cup of lemon juice. You simply don’t need to use the entire two cans of sweetened condensed milk in addition to the additional lemon juice, as a result of it probably received’t all slot in your pie pan.
• Swap Out the Graham Crackers: Not a fan of graham cracker crusts? You should utilize any cookie crumbs you’re craving. Nilla wafers and shortbread cookies are each nice choices.

Storage Directions

This lemonade icebox pie needs to be stored well-covered within the fridge. It’s finest to get pleasure from it inside 4-5 days of constructing it.

Does Lemonade Pie Freeze Nicely?

It does! Whether or not you place it within the fridge or the freezer is solely as much as you – within the fridge, it has a creamy texture much like that of a key lime pie, whereas the freezer makes it firmer and frozen (however with out being too arduous). I discover that frozen lemon pie is very good when the climate is scorching and stuffy.

In the event you do determine to maintain your pie within the freezer, let it sit at room temperature for about quarter-hour earlier than you narrow it. This can assist the knife undergo good and simply. Frozen lemon icebox pie will final for as much as 3 months.

Print

Recipe

Lemon Icebox Pie

• 
  Creator: Lindsay
• 
  Prep Time: 45 minutes
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  Cook dinner Time: 25 minutes
• 
  Whole Time: 1 hour 10 minutes
• 
  Yield: 12
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

Made with a traditional graham cracker crust and loads of fresh-squeezed lemon juice, this gentle and creamy Lemon Icebox Pie is so pleasant! It’s not too candy, not too tart, and tremendous simple to make with minimal components.

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Substances

Crust

• 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
• 3 tbsp (39g) sugar
• 1/8 tsp salt
• 1/2 cup (112g) unsalted butter, melted

Filling

• 1 cup (240ml) contemporary lemon juice (6–8 lemons)
• two 14 oz cans sweetened condensed milk
• 8 giant egg yolks
• 2 1/2 tbsp finely grated lemon zest

Whipped Cream

• 1 cup (240ml) heavy whipping cream, chilly
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract

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Directions

1. Preheat oven to 325 levels F.

2. To make the crust, add the graham cracker crumbs, sugar, and salt to a big bowl and stir to mix.
   Add the melted butter and stir till nicely mixed and crumbly.
   Pour the combination right into a 9-inch pie pan and unfold the crumbs round in order that they’re evenly dispersed.
   Press the crumbs into the underside and up the perimeters of the pan. Put aside.

3. To make the filling, whisk the lemon juice and sweetened condensed milk collectively in a medium sized bowl. Put aside.

4. In a big mixing bowl, beat the lemon zest and egg yolks on excessive till pale and fluffy, about 5-7 minutes.

5. Add sweetened condensed milk combination to egg combination and stir to mix.

6. Pour the filling into the pie crust and bake for about 25-Half-hour, or till the sides are set and the middle jiggles barely.

7. Cool on cooling rack for an hour, then refrigerate till agency, 5-6 hours.

8. To make the whipped cream, add the cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive velocity till stiff peaks kind.

9. Pipe whipped cream across the edges of the pie, including half a lemon slice between every swirl, if desired.

10. Retailer pie within the fridge. Pie is finest if eaten inside 4-5 days.

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Notes

• Makes 10-12 slices.
• To Retailer: Maintain pie well-covered within the fridge and revel in inside 4-5 days for one of the best outcomes.
• To Freeze: Cowl pie tightly and freeze for as much as 3 months. Let sit at room temperature for quarter-hour earlier than slicing and serving.

Diet

• Serving Dimension: 1 Slice
• Energy: 419
• Sugar: 49.1 g
• Sodium: 185.7 mg
• Fats: 18.4 g
• Carbohydrates: 57.3 g
• Protein: 8.3 g
• Ldl cholesterol: 134.8 mg

Key phrases: icebox pie lemon, lemon pie filling, desserts with lemon