Lois the Pie Queen Lemon Icebox Pie
Also called lemon icebox pie, frozen lemon pie
Sweetened condensed milk, egg yolks and fresh lemon in a graham cracker crust, served frozen for a sherbet-like texture.
- Makes
- one 9-inch pie, 8 servings
Based on the lemon icebox pie at Lois the Pie Queen, Oakland
Ingredients
Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.
Graham cracker crust
Filling
Topping
Amounts worked out from the other system are rounded.
Method
Crust
Heat the oven to 350°F. Stir the graham cracker crumbs (150 g), granulated sugar (25 g2 tbsp), a pinch of salt and the butter (75 g5 tbsp) until evenly combined. Press firmly and evenly over the bottom and up the sides of a 9-inch pie plate, compacting it with the bottom of a measuring cup.
Bake 10 to 12 minutes, until fragrant and lightly golden at the edges. Cool completely before filling.
Filling
With the oven at 350°F, whisk the egg yolks (3) into the condensed milk (396 g14 oz) until smooth. Add the lemon juice (120 ml½ cup) and lemon zest (1 tbsp) and whisk until thickened. Pour into the cooled crust.
Bake 15 minutes; the filling will be barely set and still jiggly. Cool to room temperature, then freeze at least 4 hours, or overnight.
Serve
Take the pie out of the freezer 15 to 20 minutes before serving. It should be scoopable and creamy-icy, frozen at the edges and soft in the center.
Whip the cream (240 ml1 cup), powdered sugar (15 g2 tbsp) and vanilla (½ tsp) to soft, billowy peaks. Spread or dollop it over the pie just before serving.
Notes
- The sugar in the condensed milk keeps the filling from freezing rock-hard.
- Don't reduce the lemon juice. Its acid is what thickens and sets the filling.
- Key lime version. Use key lime juice in place of the lemon, with the same amounts and method.
- Vanilla wafer crust. Use 150 g crushed vanilla wafers with the same 75 g melted butter and 2 tbsp sugar.