There are a lot of recipes out there for lemon "icebox" pies that are usually based on sweetened, condensed milk, aka nectar of the gods. They usually call for adding egg yolks to the pie base, then whipping the whites to make a meringue topping. In my opinion, this kind of creamy lemon pie just screams out for whipped cream so that's how I've always made it, as well its cousin the key lime pie, which we'll be seeing very soon. But I don't like throwing out egg whites or letting them sit in the refrigerator until I decide I'm never going to use them, so I just put the whole egg into the pie.
This pie is perfectly sweet-tart and when topped with whipped cream and raspberries (or any berry of your choice) it's the perfect summer dessert. And because it is so easy to make, you can quickly whip it up to take to any picnic or BBQ with friends.
Lemon Icebox Pie
I used a 9" deep-dish pie pan. If you don't have a deep-dish pan and want to make this recipe even faster, buy one of those large size "2 extra servings" pre-made graham cracker pie crusts.
2 cups graham cracker crumbs
1 stick unsalted butter, melted
2 cans sweetened condensed milk
1 cup lemon juice, freshly squeezed is highly preferred
zest of one lemon
pinch of salt
Sweetened whipped cream and raspberries to decorate
|Combine the butter and crumbs and mix well.|
|Press firmly into a pie pan. Bake at 350 degrees for 8 minutes. Set aside to cool.|
|Remove the zest from one lemon. Squeeze one cup of lemon juice. This is about 6 to 8 lemons, depending on their size and juiciness.|
|In a bowl combine the condensed milk, zest, juice, eggs and a pinch of salt. Whisk together until well combined and smooth.|
|Decorate the pie with whipped cream and raspberries, or any berry of your choice. Or just whipped cream if you like.|
|Lovely Lindsay with her Lemon Pie!|