Lemon Icebox Pie

Photo Credit: Life At Cobble Hill Farm

There's nothing better than a fresh lemon dessert recipe. This is an easy dessert recipe for a pie that has the perfect blend of sweet and tart flavours. The best part about this recipe is that you don't have to make a pastry crust, just a simple graham cracker crust. This lemon icebox pie does have some eggs in it though for a thickener instead of the usual cream cheese that is involved in an icebox pie. So because there are raw eggs in the pie, it does need to be baked. Two cans of sweetened condensed milk also make the pie thicker as well. This is a pie you can enjoy year round, but it's especially refreshing in the summertime. Icebox pie is named after the icebox that would cool it. Throughout history, since there was no electricity or refrigerators, an icebox would be used instead. Iceboxes were fairly common, and they were insulated with mineral wool or even straw then lined with metal or slate, sometimes even wood and the outside was finished in wood or metal. An icebox would hold as much as 50 pounds of ice and could last for about one or two days depending on how hot it was outside.

So since people didn't want to heat up their homes in the warmer months, they would make icebox pies and desserts that didn't require the use of any heat. That's also why these easy dessert recipes are very common in the southern states. Staci from Life At Cobble Hill Farm shares this great dessert recipe with us for those times when you just want a burst of tart and sweet flavour, but you don't want to go through the trouble of making a lemon meringue pie which can take a lot of work. All you'll need for this easy dessert recipes is some graham crackers, broken into piece, sugar, unsalted butter, sweetened condensed milk, egg yolks, freshly squeezed lemon juice from about five lemons, heavy cream, powdered sugar and vanilla extract. Then, in a food processor, crush up the graham crackers and granulated sugar until it's all mixed and ground up. Then, add in the melted butter and mix that together. Next, you'll press this crust into a pie plate to create the nice graham cracker crust. Bake the graham cracker crust until at 325 degrees Fahrenheit for about 15 minutes and then allow it to cool completely for about 35 minutes.

Once your crust is out, increase the oven heat to 375 degrees Fahrenheit. Then in a bowl, mix together the sweetened condensed milk and egg yolks and then slowly add the lemon juice. Now you have your filling, and you can pour it right into the graham cracker crust. Put that in the oven for around 15 minutes. Once it's baked, take it out of the oven and then put it on a cooling rack to cool for an hour ad then put in the fridge for three more hours. Next, you'll make a yummy whipped topping by mixing your cream, powdered sugar and vanilla extract in a stand up mixer or with a hand held mixer on medium-low speed until foamy. Then whip it at a higher speed for another 1 to 3 minutes. Once that's all ready, take out your pie and spread the whipped cream topping all over the top of the pie. And there you have it, your beautiful, simple lemon icebox pie. Even though this recipe is very easy to make, the waiting times are quite long. So for that reason make sure you leave yourself plenty of time to make this recipe ahead of time.***

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