A lemon icebox pie makes for a simple but satisfying dessert with a fool-proof crust.
Makes one 9-inch pie
CRUST
1½ cups graham cracker crumbs
¼ cup butter, melted
FILLING
2 cups sweetened condensed milk
Juice of 3 large lemons(roughly ¤ cup)
3 egg yolks
3 teaspoons lemon zest
Pinch of sea salt
Whipped cream, optional
Preheat oven to 350°F. Lightly grease a 9-inch pie pan.
Crust In a medium bowl, mix graham cracker crumbs and butter.
Press mixture evenly into pie pan’s sides and bottom.
Bake for 6-8 minutes until firm. Remove from oven and cool.
FILLING
In a mixing bowl, combine condensed milk, lemon juice, egg yolks, lemon zest and salt. Beat with hand mixer on medium speed 3-4 minutes (or use a whisk) until ingredients are incorporated.
TO ASSEMBLE
Pour into cooled crust and bake at 350°F for 12-15 minutes or until pie is set. Remove and cool. Chill in refrigerator for at least 4 hours. Top with dollops of whipped cream.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
