Lemon Icebox Pie Recipe

Posted by
Rate It!
Lemon Icebox Pie
Add your photo!
Ingredients
11
Count
Nutrition
1716
Calories
Comments Print recipe

Ingredients:

Directions:

  1. To make the crust: Heat the oven to 325°F. 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 sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
  2. To make the filling: Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
  3. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
  4. To make the chantilly cream: Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
  5. Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1716.49 Kcal (7187 kJ)
Calories from fat 843.42 Kcal
% Daily Value*
Total Fat 93.71g 144%
Cholesterol 224.36mg 75%
Sodium 1488.16mg 62%
Potassium 464.11mg 10%
Total Carbs 199.14g 66%
Sugars 65.4g 262%
Dietary Fiber 5.69g 23%
Protein 21.14g 42%
Vitamin C 13.7mg 23%
Vitamin A 0.1mg 3%
Iron 9.4mg 52%
Calcium 147.1mg 15%
Amount Per 100 g
Calories 412.88 Kcal (1729 kJ)
Calories from fat 202.87 Kcal
% Daily Value*
Total Fat 22.54g 144%
Cholesterol 53.97mg 75%
Sodium 357.95mg 62%
Potassium 111.64mg 10%
Total Carbs 47.9g 66%
Sugars 15.73g 262%
Dietary Fiber 1.37g 23%
Protein 5.09g 42%
Vitamin C 3.3mg 23%
Iron 2.3mg 52%
Calcium 35.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 41.3
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top