Lemon Ice Box Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For crust:
14 whole graham crackers
1/4 cups sugar
1/4 tsp salt
6 T unsalted bitter, melted
Filling:
2 -14 oz cans sweetened condensed milk
zest of 2 lemons, zest first before juicing
1 1/4 cups strained fresh lemon juice( will take at least 6 lemons, maybe more)
8 large egg yolks
Whipped cream for garnish
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Directions: |
Directions:For filling:
Heat the oven to 325º F. Process the graham crackers with the sugar and salt. Pulse 8 times, until the crumbs are semi fine. Add melted butter and pulse 10 more 1 second pulses until it holds together.
Transfer the mixture to a 9 inch springform pan(placed on a baking sheet) and push up the sides about 2/3rds of the way. Press into the bottom and set aside.
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks until they are thick and pale, should take 2 to 3 minutes. Whisk in lemon juice/condensed milk mixture. Pour the mixture into the crust and place in oven. Bake until the center jiggles slightly, about 30 minutes. This is a bit tricky, just do not over bake. Remove to a rack and cool for 1 hour. Loosely cover in plastic wrap and freeze for at least 6 hours or overnight.
Before serving, place a wet, warm towel around the edges of pan to loosen. Serve with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hr, 30 minutes |
Personal
Notes: |
Personal
Notes: I am not sure this was something Grandma Leathers ever made, but it reminds me of her when I make it. Great thing to make ahead for dessert.
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