Lemon Icebox Pie

Lemon Icebox Pie
Photo by Ellen Silverman


  • 1-¼ cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
  • 6 Tbs. unsalted butter, melted and still warm
  • 2 cups heavy cream
  • Zest of 2 lemons
  • ½ tsp. vanilla extract
  • ¼ tsp. table salt
  • 2 (14-oz.) cans condensed milk
  • + 4 more ingredients
    • ¼ cup confectioners’ sugar
    • 8 large egg yolks
    • ¼ cup sugar
    • 14 whole graham crackers

Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sug...

View full recipe at Fine Cooking


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