Description
Lemon Icebox Pie is just what summer ordered! It’s sweet, tart, creamy, nutty, and best served cold. Top with fruit and whipped cream for extra wow!
Ingredients
- FOR THE CRUST:
- 1-½ cup Graham Cracker Crumbs
- 1 cup Ground Almonds
- 9 Tablespoons Melted Butter
- ⅜ cups Organic Sugar
- FOR THE FILLING:
- 5 Egg Yolks
- ½ cups Lemon Juice
- 14 ounces, fluid Sweetened, Condensed Milk
- ⅓ cups Organic Sugar
- 1 Tablespoon Lemon Zest
- 8 ounces, weight Cream Cheese
- 1 Tablespoon Limoncello (optional)
Preparation
For the crust:
Preheat oven to 350°F.
In a large bowl, combine graham cracker crumbs, ground almonds, butter and sugar. Knead until a dough forms. (To test consistency, gather a handful of dough and squeeze. If dough forms a ball in your hand, it is ready. If it fails to come together, add melted butter 1 tablespoon at a time until it comes together.)
Press dough into pie plate. Bake for 10 minutes. Remove and let cool partially. Reduce oven temperature to 325ºF.
For the filling:
Whisk together egg yolks, lemon juice, and sweetened condensed milk. Add sugar and lemon zest and stir until combined. Add softened cream cheese and whisk until smooth. If using, whisk in limoncello.
Fill pie crust with filling and bake for 15–20 minutes, or until custard is set. Cool pie at room temperature. Refrigerate or freeze pie until ready to serve.
Serve topped with fruit or freshly whipped cream.
