Recipes Plan

Lemon Icebox Pie

Lemon Icebox Pie

Prep 15 min + Freeze 6 hours + Cook 10 min
•
Rickarbys
Servings
8
(Original: 8)

Ingredients

Crust

  • 9 ounce shortbread cookie
  • 0.25 cup granulated sugar, for crust
  • 4 tablespoon unsalted butter, melted

Filling

  • 6 large egg yolk
  • 0.25 cup granulated sugar, for filling
  • 1 pinch kosher salt
  • 1 can (14-ounce) sweetened condensed milk
  • 2 tablespoon lemon zest, grated
  • 0.75 cup fresh lemon juice

For Serving

  • freshly whipped cream, for serving

Instructions

  1. Preheat your oven to 350°F.
  2. In a food processor, pulse the shortbread cookies (9 ounces) until they reach the consistency of coarse sand.
  3. Transfer the crumbs to a medium bowl, add the sugar (1/4 cup) and melted butter (4 tablespoons), and stir until combined.
  4. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish.
  5. Bake for , or until just golden and puffed.
  6. Set aside to cool completely before adding the filling.
  7. In a stand mixer fitted with a whisk attachment, combine the egg yolks (6), sugar (1/4 cup), and salt (1 pinch). Whip on high speed until the mixture is light in color, about .
  8. With the mixer running, slowly add the sweetened condensed milk (1 can - 14 ounces), followed by the lemon zest (2 tablespoons) and lemon juice (3/4 cup).
  9. Pour the filling into the cooled crust.
  10. Freeze for at least (or up to overnight).
  11. When ready to serve, remove the pie from the freezer, un-mold it, slice into wedges, and serve with freshly whipped cream.
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