Lemon Icebox Pie

Ever have one of those days where you just crave something?  For me it is usually chocolate, but at some point after I turned 40 lemon became an important flavor in my life.  Enter my husband, who is always asking me to make some kind of ice box pie.  He actually prefers a mocha toffee ice box pie I make, but I was craving LEMON.  The solution was the following lemon ice box pie.  While it had a wonderful texture and combined well with homemade whipped cream, it was a bit on the sweet side.  Almost too sweet, almost crossing the line into sweet tart sweet.

 

The recipe is super simple.

Lemon Ice Box Pie Ingredients

1 graham cracker crust (I like the Keebler pre-made ones)
8 egg yolks
2 tablespoons lemon rind
2 cans sweetened condensed milk
1 cup lemon juice (this takes at least 5 lemons)

First, I separate the egg yolks from the whites.  Then, I use a pampered chef zester to zest the lemons.  Mix the egg yolks and lemon zest with a  hand mixer.  Then I always put the lemons in the microwave for about 10 seconds and then roll them on the counter before I cut and juice them.  Trust me, it makes it easier.  Combine the lemon juice and the sweetened condensed milk in a bowl.  In another bowl, whisk the lemon juice and sweetened condensed milk together.  Pour the egg yolk and rind mixture into the lemon juice and sweetened condensed milk mixture and mix with the hand mixer until all ingredients are fully incorporated.  Pour into the pie crust.

Bake at 350 degrees for 25 minutes.  Let the pie cool on the counter for about 1 hour, then freeze for 6 hours.

Whipped Cream

1 cup whipped cream
1 tablespoon confectioner's sugar
1 teaspoon vanilla

The key to successfully making tasty whipped cream with a great texture is to use a chilled metal bowl.  Whip cream until it forms peaks that stand by themselves.  Add the confectioner's sugar and vanilla.  Incorporate fully.  I have heard that you can use regular sugar, but I always use confectioner's sugar.  YUM!