Fluffy, creamy and tangy—and tremendous cooling on a scorching summer time afternoon. It is onerous to beat the enchantment of this old school Lemon Icebox Pie.
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Pie IS nostalgia. And this explicit Lemon Icebox Pie represents my very own private stroll down reminiscence lane, full with sighs and pleased emotions.
There’s simply one thing a couple of creamy, dense lemon filling topped with bitter cream, settled on high of a graham cracker crust. It’s a kind of old school desserts that takes you again in time. It makes your cheeks pucker and your eyes roll with pleasure.
LEMON ICEBOX PIE IS ALWAYS ON THE MENU
Lemon Icebox Pie was one of many first desserts on our menu on the tiny restaurant I began with buddies in upstate New York. The restaurant expanded, and a chef—truly a pleasant neighbor with a summer time home close by (a weekend retreat from his fancy French restaurant in New York Metropolis)—turned my mentor.
Our choices turned an increasing number of subtle and European. However regardless of the European affect, we saved some old school American favorites by well-liked demand. Lemon icebox pie turned certainly one of our signature desserts.
HOW TO MAKE LEMON ICEBOX PIE
The pie itself takes underneath 25 minutes to place collectively, which isn’t unhealthy in “pie time.” First, make the graham cracker crust (15 minutes, right here’s the recipe), then make the filling (10 minutes). Baking and chilling take longer, so that you’ll wish to make this pie early within the day you wish to serve it—and even higher, the night time earlier than.
As soon as the pie is stuffed, baked and chilled, unfold a layer of barely sweetened bitter cream on high to present the pie a tangy counterpoint to all of the filling’s lemony sweetness. The pie wants to enter the oven for 10 minutes when you add the bitter cream, simply to set the cream. Then it wants one other flip within the fridge to utterly chill once more.
It is a quintessential summer time pie, one you possibly can think about that your grandmother or nice grandmother would make. Put this on the highest of your “pies to-make” record and seize a slice of nostalgia.
MORE FAVORITE CLASSIC PIES
Lemon Icebox Pie Recipe
For the pie
- 2 egg yolks
- 1 giant egg
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup freshly squeezed lemon juice
- 1 ready graham cracker crust, store-bought or selfmade (cooled for at the least 10 minutes if selfmade)
For the topping
- 1 half of cups bitter cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
1 Preheat the oven to 350ºF. Set a rack within the center place.
2 Make the filling: In a bowl, whisk the egg yolks and entire egg till totally mixed. Stir within the sweetened condensed milk till blended. Add the lemon juice and stir to mix. Pour into the baked pie shell.
three Bake the pie: Set the pie in the midst of the oven and bake for 25 minutes, or till the skin edges look set and the middle nonetheless jiggles barely. Set the pie on a rack to chill to room temperature, then chill within the fridge for at the least 6 hours, or in a single day.
four Make the topping: In a bowl, stir collectively the bitter cream, sugar and vanilla till blended.
5 Bake the pie with the topping: One to 2 hours earlier than serving, preheat the oven to 350ºF. Set a rack within the center place.
Unfold the topping over the pie and bake the pie for 10 minutes to set the bitter cream.
Take away the pie from the oven, cool briefly, and return to the fridge to sit back till chilly, at the least 45 minutes.
6 Slice and revel in! This pie will hold for as much as 24 hours earlier than serving.
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