Description
A bright and creamy Lemon Icebox Pie with a buttery graham cracker crust and a silky smooth lemon filling, chilled to perfection and topped with fluffy whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar, divided
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 cup whipped cream, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup of the granulated sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into a 9 inch pie dish to form the crust.
- Bake the crust for 8 minutes, then remove and let cool.
- In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, egg yolks, and remaining sugar until smooth.
- Pour the filling into the cooled crust and spread evenly.
- Bake for 12 to 15 minutes until the center is just set.
- Allow the pie to cool to room temperature, then refrigerate for at least 3 hours until fully chilled and firm.
- Top with whipped cream before slicing and serving.
Notes
- For the best flavor, use freshly squeezed lemon juice.
- Chill thoroughly for clean slices.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: lemon icebox pie, lemon pie recipe, creamy lemon dessert, easy summer pie, graham cracker crust pie