Is there anything more perfect than Lemon Icebox Pie? Don’t even bother thinking. The answer, even in this age of division and controversy, is a unifying affirmation: Lemon Icebox Pie is perfection, happiness and yumminess, defined.
What's happier and sunshine-ier than a nice cold fresh creamy citrus-y Lemon Icebox Pie? Hmmm? Nope, not a single thing.
It's like taking your mouth on a little trip to a beach. Not a hot, sweaty, sandy beach. A mountain lake beach. And maybe there's a snowy mountain way off in the distance. It's shady and cool and there's a hammock tied between two pines beside the lake. Oh and a blanket, definitely -- there's a folded blanket in the nook of the hammock. There's tall pines and soft pine straw all the way down to the water's edge. With a cool sweet-tart perfect lemonade on a wicker table beside the hammock. That kind of beach.
A very nice feature of this recipe: this pie can be made (through Step 2) the day before. In which case, you might want to make two. Just in case you and your mouth decide to take a much-deserved and extended holiday to the beach before your company arrives. Just a thought.
And, okay, you got me. This isn't exactly health food. But as an occasional splurge -- it is sweet-tart cool perfection.
This recipe is slightly modified from the June/July 2013 issue of Cook's Country.
Lemon Icebox Pie (serves 8)
1. Heat oven to 325 degrees. Process crackers and sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9 inch pie plate. Using bottom of a measuring cup, press crumbs into bottom and up the sides of the plate. Bake until fragrant and starting to brown, about 15 minutes. Let crust cool completely on a wire rack, about 35 minutes. Increase oven temperature to 375 degrees.
2. Reserve 3 T condensed milk. Whisk remaining condensed milk and egg yolks together in bowl until smooth. Slowly whisk in lemon juice and essential oil. Pour filling onto cooled pie crust. Bake pie until edges are just beginning to set but center still jiggles when shaken, about 15 minutes. Let cool on wire rack. Refrigerate until chilled and set, at least 3 hours or up to 24 hours.
3. Using stand mixer fitted with whisk, whip cream, reserved condensed milk and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 - 3 minutes. Spread whipped cream evenly over top of pie. Serve.
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