Description
Indulge in the bright, tangy flavors of a Classic Southern Lemon Icebox Pie. This refreshing dessert features a zesty lemon filling nestled in a buttery graham cracker crust, topped with billowy whipped cream.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes.
- Make the filling: Whisk together condensed milk, egg yolks, lemon juice, and zest. Pour into the crust and bake for 15–18 minutes.
- Chill: Let the pie cool, then refrigerate for at least 4 hours.
- Prepare the topping: Whip cream, sugar, and vanilla until soft peaks form. Spread over the pie.
- Serve: Garnish with lemon zest or slices before serving.
Notes
- For extra lemon punch, add more zest to the filling.
- The pie can be made up to 2 days in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
