Lemon Icebox Pie
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
To make the crust: Heat the oven to 325°F
2
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt
3
Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined
4
Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses
5
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan
6
Use the bottom of a measuring cup to press the crust into place
7
Set aside
8
Heat the oven to 325°F
9
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt
10
Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined
11
Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses
12
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan
13
Use the bottom of a measuring cup to press the crust into place
14
Set aside
15
To make the filling: Whisk the condensed milk with the lemon juice and set aside
16
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture
17
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven
18
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes
19
Remove from the oven and cool for 1 hour on a cooling rack
20
Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight
21
Whisk the condensed milk with the lemon juice and set aside
22
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture
23
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven
24
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes
25
Remove from the oven and cool for 1 hour on a cooling rack
26
Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight
27
To make the chantilly cream: Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer)
28
Add the vanilla and sift in the confectioners' sugar
29
Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes
30
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides
31
Unclasp the pan and remove the pie
32
Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice
33
Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week
34
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer)
35
Add the vanilla and sift in the confectioners' sugar
36
Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes
37
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides
38
Unclasp the pan and remove the pie
39
Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice
40
Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week