This is a lemon icebox pie just like Grandma used to make. The filling freezes to a silky, luscious, creamy texture with plenty of lemony tart flavor. The ideal make ahead dessert for Sunday dinner or a summer BBQ.
Course: Dessert
Cuisine: North American
Servings: 10 to 12 Servings
Ingredients
- 3 cups vanilla cookie crumbs ( I use Nilla cookies)
- ¾ cup melted butter
- 1 cup whipping cream
- 2 rounded tsp icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 9 extra large egg yolks
- ⅓ cup sugar
- Two 10 ounce cans of sweetened condensed milk
- 1 cup lemon juice
- zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)
Instructions
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Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.
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Mix together the cookie crumbs and butter.
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Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.
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Bake for 10 minutes at 325 degrees F. Set aside to cool.
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Whip the cream, icing sugar and vanilla to soft peaks and set aside.
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In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.
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Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.
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Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.
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Gently fold in the previously whipped cream.
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Pour into the prepared pie crust.
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Freeze overnight.
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Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.