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Lemon Icebox Pie

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Introduction

The Lemon Icebox Pie, a delightful dessert that balances the zesty flavor of fresh lemons with the buttery richness of graham crackers and cream. This recipe offers an easy-to-follow method to enjoy this classic treat at home without the need for oven baking, making it perfect for any gathering or personal indulgence.

Tips for this Recipe

Ensure all ingredients are at room temperature for a smooth filling. Use high-quality, fresh lemons to achieve the best zest and juice flavor. Chill your pie dish before starting the recipe to help set the crust quickly.

Why you will love this recipe

With its refreshing lemon taste and irresistible texture, Lemon Icebox Pie is a crowd-pleaser that brings cheerfulness and lightness to any meal. Its simplicity in preparation also means more time for savoring the final result – a pie that’s as delightful on your palate as it looks.

Ingredients

– 14 whole graham crackers
– 1/4 cup sugar
– 1/4 teaspoon salt
– 6 tablespoons unsalted butter, melted and still warm
– 2 (14-ounce) cans condensed milk
– 1 1/4 cups strained lemon juice (from the zested lemons)
– Zest of 2 lemons
– 8 large egg yolks
– 2 cups heavy cream
– 1/2 teaspoon vanilla extract

Adviced Equipment

– KitchenAid Stand Mixer (Essential for mixing pie fillings and doughs with ease)
– Chef’s Knife (Basic tool for preparing ingredients like lemons or zesting)
– Silicone Baking Mat/Non-Stick Baking Paper (Prevent sticking, make cleanup easier)
– Digital Food Scale (Crucial for precise measurements in baking recipes)
– Pie Dish with Lift-Top (Silicone) (Create a perfect crust without oven preheating)
– Citrus Juicer/Zester (For fresh lemon juice and zest, enhancing flavor)
– Handheld Ice Cream Maker (Alternative for creating smooth lemon filling or ice cream)
– Pie Crust Roller/Rolling Pin Set with Non-Stick Coating (Essential tools for handling pie doughs)
– Large Mixing Bowl (Combining ingredients before baking or serving the pie)
– Airtight Food Storage Containers (Glass Jars) (Keeping your pie fresh after making it)

History of the Recipe

The Lemon Icebox Pie dates back to the early 20th century, when iceboxes were a common kitchen appliance before the advent of modern refrigeration. This recipe represents an evolution from its predecessors by simplifying the process and eliminating the need for oven baking, making it more accessible for home cooks across generations.

Fun Facts About this Recipe

1. The original version of Lemon Icebox Pie was created in America during a time when refrigeration technology wasn’t widely available, and iceboxes were an essential household appliance for food storage. This recipe showcases the innovative use of local ingredients like lemons to create refreshing desserts without complex equipment or techniques.
2. The name “Icebox Pie” comes from its traditional method of keeping the mixture chilled in a stand-alone icebox before pouring it into the crust. Today’s version benefits from modern refrigeration but retains the essence and charm of the original concept, preserving both taste and tradition.

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Lemon Icebox Pie

Lemon Icebox Pie

amanda

Equipment

  • KitchenAid Stand Mixer - Essential for mixing pie fillings and doughs with ease, offering versatility in various recipes including lemon pies.

  • Chef's Knife - A basic but essential tool for preparing ingredients like lemons or zesting for the pie.

  • Silicone Baking Mat/Non-Stick Baking Paper - Useful for baking in various dishes, including pie tins, to prevent sticking and make cleanup easier.

  • Digital Food Scale - For precise measurements of ingredients which is crucial in baking recipes like lemon icebox pie.

  • Pie Dish with Lift-Top (Silicone) - Ideal for making a perfect crust on the top layer without needing to preheat an oven for additional time.

  • Citrus Juicer/Zester - For extracting fresh lemon juice and zest, enhancing the flavor of your pie.

  • Handheld Ice Cream Maker (Alternative Use: Blending Lemon Syrup) - Although primarily for ice cream, it can be adapted to create a smooth lemon filling.

  • Pie Crust Roller/Rolling Pin Set with Non-Stick Coating - Essential tools for making and handling pie doughs.

  • Large Mixing Bowl - Necessary for combining ingredients before baking or serving the pie.

  • Airtight Food Storage Containers (e.g., Glass Jars) - Useful for storing leftovers, keeping your pie fresh longer after making it.

Ingredients

  • 14 whole graham crackers

  • 1/4 cup sugar

  • 1/4 teaspoon salt

  • 6 tablespoons unsalted butter, melted and still warm

  • 2 (14-ounce) cans condensed milk

  • 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)

  • Zest of 2 lemons

  • 8 large egg yolks

  • 2 cups heavy cream

  • 1/2 teaspoon vanilla extract

Instructions

1

Instruction 1

Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
2

Instruction 2

Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
3

Instruction 3

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
4

Instruction 4

Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
5

Instruction 5

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
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