LEMON ICEBOX PIE
- 1½ cups graham cracker crumbs (Whirl the graham crackers in a food processor for crumbs.)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (Cinnamon? In a lemon dessert? Yes. Just do it. You’ll thank Martha later.)
- ½ cup (1 stick) unsalted butter, melted
- 2 14-ounce cans sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon grated lemon zest (I actually like a little more than this)
- ½ cup fresh lemon juice (And I like a little more juice than this too, but taste it before baking and add to taste.)
- 2 cups heavy cream
- 6 tablespoons confectioners’ sugar
- Preheat the oven to 350 F.
- In a medium bowl, combine the crumbs, granulated sugar, cinnamon and melted butter. Pat into a 9-inch deep-dish pie pan and bake for 6 to 8 minutes, or until slightly browned. Remove to a wire rack to cool.
- Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, or until set. Cool on a rack. Chill the pie for 30 minutes.
- When the pie is completely cooled, whip the cream with the confectioners’ sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour. (The chilling together isn’t strictly necessary, but it does make the whipped cream bond to the pie in a sort of fabulous way.)
(Image via Etsy)