Lemon ice box pie
07.20.2011 
This is Week #29 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes
I will admit that since starting this blog, I don't often make the same thing twice. If I do make something more than once, its status automatically becomes Excellent. This lemon pie? EXCELLENT. It is insanely delicious and will be made again and again in my kitchen. My husband and I each took a bite and simultaneously went, "Ohhhh! MMMmmm!" We agreed that it tastes like Key Lime Pie's first cousin, Key Lemon Pie. And then we fought over the rest of the piece.
Preheat your oven to 325 degrees F.
Add to a food processor:
14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
Pulse until finely ground but not powdery.
Add 6 tablespoons of butter and pulse until the crumbs are evenly moistened.
Transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk together:
Two 14-oz. cans sweetened condensed milk
1 1/4 cups fresh lemon juice
In another bowl, add:
2 tablespoons finely grated lemon zest
8 large egg yolks
Using a handheld mixer, beat the zest-yolk mixture until pale.
Beat in the condensed milk mixture until smooth.
Pour the filling into the crust.
Bake in the preheated oven for about 25 minutes, or until the edges are set and the center jiggles slightly when the pie is moved.
Transfer the pan to a rack. Allow it to cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours or overnight.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie and remove the ring. Using a hot knife, slice the pie, transfer to plates and serve immediately.
Excellent excellent excellent!
Reader Comments (36)
This pie is stunning - the golden crumbly crust looks so delicious! Love the look of the deep creamy filling too - I adore anything lemony.
made this the other day and it was awwwwee-some! :D thanks for the recipe, i shall use it again and again.
Just wondering, is it necessary to freeze the pie? I'd love to try making this for a dinner coming up soon but my freezer is chock-full!
Hi, I just wanted to ask, would it make any difference if I didn't use as many egg yolks but instead used 4 whole eggs? I'm not much of an egg fan and I always try to put less in every recipe I make xD
Hello LEMON lovers! aaaaaaaaahh i'm so glad everybody feels the same way about lemon pies. Oh gosh I wish I could just reach in and grab and it eat. Thanks for the post I think I will continue to bake more lemon pies.
Oh My !!! What a Pie !! My favourite flavour in all the world....I can taste it right now without yet eating it ! Thank you for the post...always looking for new ways with lemon.....
I just made this winner winner chicken dinner,very good
I made this and it brings back childhood memories my mom use to make this every sunday, I finally found the right recipe. Love It
This crust looks beautiful!
Hey! It seems weird to be commenting on this post two years late, but I just wanted to say thank you for this fantastic recipe! I found it on Pinterest and it's become one of my favorites! I'm making it for the fourth or fifth time tonight :)
Hi Lydia! I'm so glad you enjoy this recipe so much! It's one of our faves, too. Total deliciousness. :)
Megan