Lemon Icebox Pie
A chilled custard pie with lemon juice and sweetened condensed milk set in a crumb crust. Requires no baking and develops its texture through refrigeration.
Ingredients
Method
If using a homemade pie crust, prepare and chill according to recipe. If using store-bought, remove from freezer and let thaw slightly.
Separate egg yolks from whites; discard whites or reserve for another use. Squeeze lemon juice and zest lemon.
Whisk sweetened condensed milk and lemon juice together in a medium bowl until combined.
Add egg yolks and lemon zest to the condensed milk mixture; whisk until smooth and pale, about 1 minute.
Pour filling into the unbaked pie crust; spread level.
Refrigerate uncovered for at least 4 hours, or until the filling sets to a firm custard texture. Cover with plastic wrap once set.
Top with whipped cream and additional lemon zest if desired. Slice and serve cold.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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