The Scoop
The "I’m Pretending to Host Soirées" Dessert
Wear a linen jumpsuit and bring this homemade citrus pie to a summer gathering.
This Lemon Icebox Pie is the ultimate social camouflage. It looks elegant, tastes super fancy, and carries a sweet-tart punch that makes people forget you bought the graham crackers on sale and used bottled lemon juice when you ran out of the real stuff.
It is essentially a high-reward, low-effort masterpiece that lets you coast on compliments.
Ingredients
For the crust:
- 14 graham crackers
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 cup butter, melted
For the pie filling:
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup lemon juice, freshly squeezed
- 1/8 teaspoon kosher salt
For the whipped cream:
- 1 cup heavy cream
Directions
- Preheat the oven to 325 degrees F.
- In a food processor, pulse the graham crackers, the granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.
- Add the melted butter and pulse to combine.
- Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.
- Bake until the crust begins to brown, about 15 minutes.
- Transfer the pie plate to a cooling rack to cool, for about 30 minutes.
- Increase the oven temperature to 375 degrees F.
- In a medium bowl, whisk the condensed milk and the egg yolks until smooth.
- Add the lemon juice and the remaining salt and whisk until combined.
- Pour the filling into the cooled crust.
- Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.
- Let the pie cool for 15 minutes.
- Refrigerate until set, about 3 hours.
- In a large, cold bowl, beat the heavy cream until stiff peaks form.
- Spread the whipped cream onto the center and out to the edges of the chilled pie.
- Serve.
×
