Lemon Icebox Pie

By Reen

Houston Chronicle, February 13, 2013 Ed Smith

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 1 1/4 cups fresh-squeezed lemon juice, strained (from 6 to 8 lemons)
• Zest from 2 or 3 lemons
• 8 large egg yolks
• 1 graham cracker pie crust
• Chantilly Cream
• 1/2 pint heavy whipping cream
• 1/4 teaspoon vanilla
• 1 heaping tablespoon confectioners' sugar

Preparation

Step 1

Preheat the oven to 325 degrees. In a large bowl, whisk the condensed milk with the lemon juice and set aside.

In a separate bowl, whisk the zest with the egg yolks until pale, 30 to 60 seconds. Then whisk in the lemon juice-condensed milk mixture until thoroughly combined.

Place the graham cracker crust on a rimmed baking sheet and pour the mixture into the crust. Bake the pie until the center jiggles slightly, like a soft-setting custard, about 25 minutes.

Remove from the oven and cool for at least 1 hour on a cooling rack. Place the inverted plastic liner from the graham cracker crust on the top of the pie, crimp the edges and freeze for at least 6 hours or overnight. This dessert is great to make ahead as it will keep in the freezer for up to a week.


Chantilly Cream
Instructions: Pour the heavy whipping cream into a chilled bowl. Add the vanilla and sift in the confectioners' sugar. With a hand mixer, beat the mixture on low until combined and then increase the speed to medium-high and whip until medium stiff peaks form.

For a creamier texture, let the pie sit out for 15 to 20 minutes before slicing. (To slice, fill a pitcher with hot water and dunk the knife in, then wipe the blade and slice.) Top with a dollop of chantilly cream and serve immediately.