Lemon Icebox Pie - Master Cookbook Recipe # 457
A refreshing Southern classic that is as simple as it is delicious. This Lemon Icebox Pie features a smooth, tangy filling that sets up perfectly in the refrigerator. Whether you choose the traditional no-bake method or the quick-bake option, it’s a crowd-pleasing dessert that everyone will love!
This is recipe #457 in Tammy’s Master Cookbook.
Ingredients
- 1 Graham Cracker Crust (Master Cookbook Recipe # 452)
- 2 (14 oz) cans sweetened condensed milk
- 3 large egg yolks
- 1/2 to 3/4 cup fresh lemon juice
Instructions
- Prepare the Filling: In a large mixing bowl, combine the sweetened condensed milk, egg yolks, and fresh lemon juice.
- Mix: Using an electric mixer on high speed, beat the mixture for 2-3 minutes until it is well blended and slightly thickened.
- Fill: Pour the lemon mixture into your prepared graham cracker crust.
- Set:
- Traditional Method: Place the pie directly into the refrigerator and chill overnight to allow it to set firmly.
- Quick-Bake Option: If you prefer to cook the egg yolks, bake the pie in a preheated oven at 350°F for 20 minutes. Allow it to cool to room temperature, then chill thoroughly before serving.
- Serve: Slice and enjoy as is, or with a dollop of whipped cream!
Notes
Tammy’s Tips
For the best flavor, always use fresh-squeezed lemon juice; the bottled kind just doesn't provide that same bright, citrus zing. If you choose the no-bake method, making sure to beat the mixture for the full 3 minutes helps the filling achieve that perfect, silky consistency. This pie is even better when it has had a full 24 hours to set, making it an ideal dessert to prepare a day ahead of your big dinner!
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Nutrition Facts
Calories
448Fat
16 gSat. Fat
7 gCarbs
69 gFiber
0 gNet carbs
68 gSugar
58 gProtein
10 gSodium
229 mgCholesterol
103 mg


