From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Lemon Icebox Pie
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Instructions
1
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In a medium size mixing bowl whisk together sweetened condensed milk and vanilla.
2
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Add in lemon juice and lemon zest and whisk until thickened. If a brighter yellow color is desired add a few drops of yellow food coloring and mix in.
3
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Pour lemon mixture into crust and spread evenly.
4
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Cover and refrigerator for at least 4 hours. You can also freeze it overnight.
5
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If frozen remove from the freezer 20 minutes before serving.
6
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Slice into 8 equal pieces and serve with a dollop of whipped cream if desired.
My Calorie Intake
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Tips & Tricks (5)
- Zest Extraction Technique 🍋Use a microplane grater to extract lemon zest, ensuring you only remove the bright yellow outer layer and avoid the bitter white pith underneath.
- Crust Compression Trick 🥄When pressing the graham cracker crust into the pie pan, use the bottom of a measuring cup to create an even, compact base that won't crumble when sliced.
- Condensed Milk Temperature Hack 🌡️Bring sweetened condensed milk to room temperature before mixing to ensure smooth, lump-free incorporation with lemon juice and other ingredients.
- Whipping Cream Stability Secret 🥛Chill your mixing bowl and whisk for 15 minutes before whipping cream to achieve maximum volume and stability for the pie topping.
- Freezing vs. Refrigerating Pro Tip ❄️For a firmer texture, freeze the pie for 2-3 hours instead of just refrigerating, which creates a more ice cream-like consistency.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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