Lemon Icebox Pie

Growing up in the South Lemon Icebox Pie is a staple to every family cookbook. Each family seems to have their own recipe for this but in general they are all fairly similar. This past week I decided to attempt to make my family's recipe for this pie. I am glad I finally tried it because it turned out amazing and was a wonderful Easter dessert. I feel that Lemon Icebox Pie is the perfect spring and summer dessert because it tasty so refreshing and cool on a hot day. By now if you are craving a little Southern comfort below is my family recipe for it! See you tomorrow for a post about one of my favorite days of the year!

Family Recipe Lemon Icebox Pie:

 

Ingredients:

14-16 graham cracker crumbs

6 tbsp. melted butter

1/4 cup sugar

1 1/4 cups fresh squeezed lemon juice (usually about 7-9 lemons)

2 14oz. cans of sweetened condensed milk

2 tbsp. finely grated lemon zest

8 large egg yolks

Cool Whip (however much you want to top it with)

 

Directions:

1. Preheat oven to 325 degrees.

2. Grease pie pan.

3. Mix together graham cracker crumbs, sugar, and melted butter.

4. Press graham cracker mixture into the bottom and up the side of a 9 inch pie pan to form the crust.

5. In a medium mixing bowl, whisk together the lemon juice and sweetened condensed milk.

6. In a large mixing bowl, beat the lemon zest and egg yolks on high until pale in color.

7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.

8. Pour filling into the pie crust.

9. Bake the pie for about 25 minutes. You want the edges to be set and the center to still jiggle slightly.

10. Cool for about an hour, then refrigerate or freeze for at least 4 hours, just depending on preference.

11. The pie should be good for about a week.

12. Enjoy!

 

 

Lots of Love,  Natalie