Description
Indulge in the creamy, tangy goodness of Classic Southern Lemon Icebox Pie. This no-fail dessert features a buttery graham cracker crust filled with a luscious lemony custard, topped with billowy whipped cream. Perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a pie dish and bake.
- Make the Filling: Whisk together condensed milk, egg yolks, lemon juice, lemon zest, and vanilla. Pour into the crust and bake.
- Chill: Cool the pie, then refrigerate for at least 4 hours or overnight.
- Whip the Cream: Before serving, whip cream and powdered sugar until soft peaks form. Spread over the chilled pie and garnish with lemon zest.
Notes
- Consider using a store-bought graham cracker crust for convenience.
- Opt for freshly squeezed lemon juice for the best flavor.
- The pie can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
