¼cuplemon juice(fresh squeezed (3-4 lemons, depending upon size)
14 ouncessweetened condensed milk
1tablespoonlemon zest(for garnish)
Prepare Crust or Use Pre-Made
Preheat oven to 350º F
Melt butter in small saucepan
In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter
Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan
Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling
In the food processor, combine all ingredients and pulse until it reaches a smooth consistency
Scoop filling into cooled graham cracker crust; cover with plastic and freeze for 4 hours
Prior to serving, garnish with whipped cream and lemon slices
Allow pie to sit at room temperature for 10 minutes before slicing
This easy lemon icebox pie requires no eggs and no baking!
Real vs. Bottled Lemon Juice
One caveat is that you must use fresh squeezed lemon juice. The artificial or "real" juice in a jar doesn't cut it. You'll need about a ¼ cup of lemon juice, so roughly 3-4 big lemons, plus more for garnish.If you want to serve this soon, place covered pie in freezer. Remove and allow it to sit at room temperature a little while before you serve it.
Can I Use Meyer Lemons for Lemon Icebox Pie?
Meyer lemons are less acidic and sweeter than 'regular' lemons. When the lemon is not the star of the show, it's fine to substitute with a Meyer lemon; however, in this recipe, the tang of the lemon is the star and therefore I do not recommend the substitution.
How Do I Make Lemon Zest?
If you don't have a citrus zester, use the smallest side of a cheese grater. This recipe calls for one tablespoon of zest, which can be produced from about two large lemons.
Can I Make a Lemon Icebox Pie in Advance?
This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic.
If serving this pie outdoors, place the pie pan in ice to keep it chilled