Lemon Icebox Pie in Jars

By vealam

Ingredients

• 3/4 cup (75g) graham cracker crumbs
• 1 tablespoon unsalted butter, melted
• 1 1/4 cups (390g) sweetened condensed milk
• 1/2 cup (120ml) freshly squeezed lemon juice (about 4 lemons)
• 2 drops yellow food color
• 1 1/4 cups (300 ml) heavy whipping cream
• 2 tablespoons granulated sugar
• 6 to 8 fresh whole raspberries

Details

Servings 6
Adapted from sprinklebakes.com

Preparation

Step 1

Combine the graham cracker crumbs and butter in a small bowl. Stir together until the crumbs resemble wet sand. Divide been six (or eight) 4 ounce jars. Tamp down the crumbs evenly.

Combine the condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thickened. Stir in the yellow food coloring.

In a separate bowl, beat the heavy whipping cream, gradually adding the 2 tablespoons sugar, to stiff peak consistency with an electric mixer. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture.

Spoon or pipe the lemon pie filling over the crusts. Pipe stars of whipped cream on top of each pie and garnish with a single fresh raspberry. Refrigerate until ready to serve.

Note: As mentioned earlier in the blog post, this recipe makes about 6 servings if you fill the 4 ounce jars to the top (as pictured). If you're packing them for a picnic you'll probably get 8-10 servings because you'll fill the jars with less pie so they can be lidded.