Lemon Icebox Pie
- Reviews 3
Ready In: 25 mins
Serves: 6
Ingredients
For the crust
- 1 1⁄2 cups graham cracker crumbs (10 to 12 full-size crackers)
- 2 tablespoons ground cinnamon
- 1⁄4 lb unsalted butter, melted and cooled
For the filling
- 2 (14 ounce) cans sweetened condensed milk
- 4 large egg yolks
- 1⁄2 cup lemon juice
Directions
- To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
- Scrape the mixture into a 9-inch pie pan.
- Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
- Refrigerate until ready to use.
- To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
- Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
- Do not allow to boil.
- Strain the custard through a sieve into the prepared pie shell.
- Refrigerate uncovered at least one hour, or until set.
- Cover with plastic wrap and chill completely, at least another hour.
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