Recipe: Lemon Ice Box Pie

Adapted from Screen Doors and Sweet Tea by Martha Hall Foose. I like citrus desserts on the tarter rather than sweeter side, so I modified the recipe to have less sugar and more lemon juice and zest.

    • 1 ½ cups graham cracker crumbs
    • 1/5 cup granulated sugar
    • 1 stick unsalted butter, melted
    • Two 14-ounce cans sweetened condensed milk
    • 4 large egg yolks
    • 1 tablespoon grated lemon zest
    • 2/3 cup fresh lemon juice (again, more is good)
    • 2 cups heavy cream
    • 2 tablespoons confectioners' sugar

Preheat oven to 350. In medium bowl, combine crumbs, sugar, and butter. Pat into nine-inch deep dish pie pan and bake for six to eight minutes, or until slightly browned. Remove to a wire rack to cool.

Meanwhile, in a large bowl, whisk together the condensed milk, yolks, lemon zest, and lemon juice. Pour lemon filling into the cooled crust. Bake for 10 minutes, until set. Cool on a rack. Chill pie for 30 minutes.

When pie is completely cool, whip the cream with the confectioners' sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for one hour.

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Eleanor Barkhorn is a former senior editor at The Atlantic.

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