Lemon Icebox Pie
A cold-set pie of sweetened condensed milk and fresh lemon juice in a pressed crumb crust, sharp and dense, with softly whipped cream folded through to lighten the filling.
- 1
Stir the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly damp. Press firmly across the bottom and up the sides of a 9-inch pie plate, compacting the crust with the flat base of a glass.
- 2
Freeze the crust 15 minutes to firm it.
- 3
Whisk the condensed milk with the lemon zest, lemon juice, and salt. The mixture thickens noticeably within a minute as the acid sets the milk.
- 4
Whip the cold cream to soft peaks. Fold half of it into the lemon mixture in two additions, keeping the filling light.
- 5
Pour the filling into the chilled crust and smooth the top. Refrigerate at least 1 hour, and up to overnight, until firm enough to slice cleanly.
- 6
Spread the remaining whipped cream over the top and serve cold.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon grated lemon zest
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1/8 teaspoon salt
- 1 cup cold heavy cream
Instructions
- 1
Stir the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly damp. Press firmly across the bottom and up the sides of a 9-inch pie plate, compacting the crust with the flat base of a glass.
- 2
Freeze the crust 15 minutes to firm it.
- 3
Whisk the condensed milk with the lemon zest, lemon juice, and salt. The mixture thickens noticeably within a minute as the acid sets the milk.
- 4
Whip the cold cream to soft peaks. Fold half of it into the lemon mixture in two additions, keeping the filling light.
- 5
Pour the filling into the chilled crust and smooth the top. Refrigerate at least 1 hour, and up to overnight, until firm enough to slice cleanly.
- 6
Spread the remaining whipped cream over the top and serve cold.