Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)
Equipment
- mixer
- bowl
- oven
- pie pan
Ingredients
For the Pie Crust:
- 2 ¾ cups cookie crumbs Lazzaroni amaretti cookie snaps, Maria cookies, Nilla wafers, or graham crackers. For a Gluten-free version, please use gluten-free cookies for the crust.
- 6 tablespoons granulated sugar
- ½ cup (plus 3 tablespoons) unsalted butter melted
For the Filling:
- 9 large egg yolks at room temperature
- 3 cans sweetened condensed milk 14 oz or 396 g each
- 1 ½ cups fresh lemon juice preferably Meyer lemons
- 1 tablespoon fresh lemon zest
For the Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons confectionary sugar
- ½ teaspoon pure vanilla extract
- 1 sliced lemon
Instructions
- For the pie crust: Preheat the oven to 350º F (about 180º C). Grease a 10-inch (25.4 cm) non-stick springform pan pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve! If using a standard pie pan or dish (9-inch), cut the recipe in half (ingredients) because the pie dish is not as deep as a springform pan. The baking time will be the same!
- In a separate bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
- Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
- For the filling: In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
- Then, add the condensed milk gradually, whipping until thick (4 minutes). Scrape down the sides of the bowl and then beat in the lime juice until fully incorporated.
- Pour the filling over the crust and bake for about 15 minutes, or until the filling is set.
- Remove from oven and place on a wire rack to cool. Once the baked pie has completely cooled, cover and refrigerate for at least 4 hours.
- For the topping: In a large bowl of an electric mixer with the whisk attachment, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form (the heavy cream, bowl, and whisk attachment must be very cold). To check the consistency, stop the mixer and lift the beaters out of the cream: firm peaks stand pertly!
- Either pipe or place big dollops of whipped cream on top of the filling. Decorate the pie with sliced lemons and berries. Served chilled!
Recipe Video
Recipe Notes
Nutrition
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