Lemon Icebox Pie from Sara Foster

Kitchen Tested
  • Yield 10 servings
  • Prep 10 mins
  • Cook 18 mins

A gingersnap crust filled with sweet lemon custard.

Lemon-Icebox-Pie-Easter-Dessert-Relish
Mark Boughton

Ingredients

Crust:
4 ounces gingersnap cookies, finely ground (1 cup crumbs)
1/2 cup finely ground almonds or pecans
5 tablespoons unsalted butter, melted
Filling:
Grated rind and juice of 3 lemons
3 egg yolks, lightly beaten
1 (14-ounce) can sweetened condensed milk
1 tablespoon sugar
Whipped Cream Topping:
1 cup heavy cream
1/4 cup sugar

Instructions

  1. Preheat oven to 325F.
  2. To prepare crust, stir crumbs and almonds together in a medium bowl. Add melted butter; stir until crumbs are moistened. Pour crumbs into a 9-inch pie plate and press evenly over bottom and up sides. Bake 8 to 10 minutes, until crust feels dry and firm. Let cool to room temperature before filling.
  3. Increase oven temperature to 350F.
  4. To prepare filling, stir lemon rind, juice and yolks together in medium bowl. Add condensed milk and sugar; whisk until blended.
  5. Pour filling into crust; bake on center rack 10 minutes. Cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours.
  6. Beat cream in medium bowl until soft peaks form. Add sugar and beat just to combine. Top pie with whipped cream. Serve chilled.

Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).

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