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lemon ice box pie

love this southern lemon ice box pie.

January 28, 2019 by Becky Spoon

Lemon Ice Box PieJump to Recipe
Lemon Ice Box Pie
Southern Lemon Ice Box Pie

Lemon Ice Box Pie brings back memories of days gone by of desserts my Mom and Grandmother made, all from scratch including the Graham Cracker Crust. I’m making a Lemon Meringue Pie for Easter, but I ran across this and I realized I needed to post it. This is so good! Lemony at it’s best! Kind of reminds you of key lime, but of course with lemons.

Lemon Ice Box Pie

love this southern lemon ice box pie.

This pie is so easy! Other than the 6 hours or overnight in the freezer, the prep takes minutes and it is a quick bake in the oven for 25 minutes. This pie is tart, creamy, refreshing….I mean just so delicious.

I make this in a spring form pan, but if you are buying the graham cracker crust already made, you may need two. I haven’t tried it, but I’m thinking they are pretty small and the amount of filling may require two crust. This is the kind of spring form pans I use. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=648178784&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCalphalon-Nonstick-Bakeware-9-inch-Spring-Form-Pan%2F648178784

Simple to find ingredients are in this recipe like graham crackers, butter, sugar, sweetened condensed milk, eggs and of course the lemons. I use Eagle Brand Sweetened Condensed milk but there are other brands too. Here’s a link for the Eagle Brand: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=47237993&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F3-Pack-Eagle-Brand-Sweetened-Condensed-Milk-14-Oz%2F47237993

Want another recipe for an Easter dessert? https://the2spoons.com/perfectly-peachy-peach-cobbler/ This Peach Cobbler is perfect for a spring dessert!

Perfectly Peachy - Peach Cobbler
Perfectly Peachy – Peach Cobbler

Here’s the simple recipe for this delicious dessert! Enjoy!

Lemon Ice Box Pie

Southern Lemon Ice Box Pie

Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

For the Crust

  • 14 whole graham crckers
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 3 tsp unsalted butter, melted and still warm

For the Filling

  • 2 14 oz cans sweetened condensed milk
  • 1 1/4 cups strained lemon juice (Use the zested lemons and an additional 4-6 if large or 6-8 if small
  • zest of 2 lemons
  • 8 large egg yolks (you can freeze the whites for later)

For the Chantilly Cream

  • 2 cups heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 cup confectioners’ sugar

Instructions
 

For the crust:

  • Heat the oven to 325 degrees F.  
    Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt.  Pulse 8 times or so until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined.  Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1 second pulses.  
    Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan.  Use the bottom of a measuring cup to press the crust into place.  Set Aside.  

For the filling:

  • Whisk the condensed milk with the lemon juice and set aside.  
    Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice – condensed milk mixture.  Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.  
    Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.  Remove from the oven and cool for 1 hour on a cooling rack.  Loosely cover the pan with plastic wrap being careful not to let the plastic wrap touch the top of the pie and freeze for at least 6 hours or overnight.  

For the Chantilly Cream:

  • Pour the heavy cream into the bowl f a stand mixer or in a large bowl if using a hand mixer.  Add the vanilla and sift in the confectioners’ sugar.  Whip on low speed to combine and then increase the speed to medium-high and whip until medium,-stiff peaks form.  

To Serve

  • Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides.  Unclasp the pan and remove the pie.  
    Dunk your knife in hot water, wipe off the blade and slice.  Top with a dollop of Chantilly cream and serve immediately, or keep in the freezer for up to 1 week.  
Keyword dessert, easter, lemon, lemon ice box pie, pie
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Filed Under: Dessert Tagged With: dessert, lemon, lemon ice box pie

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