Lemon Ice Box Pie

0
The following two tabs change content below.

Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

Latest posts by Kristianne (see all)

 

pie

The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.

To make things even faster, buy a pre-made graham cracker pie crust to pour your lemon pie filling into.

DSC01134

DSC01139

Lemon Ice Box Pie

Ingredients

  • 1 graham cracker pie crust
  • 1 14-oz can condensed milk
  • 1/4 cup whole milk
  • 6 egg yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest

DSC01140

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Add the condensed milk, lemon juice, lemon zest, and egg yolks to a Magic Bullet pitcher and blend until smooth.
  3. Pour the filling into the graham cracker pie crust and bake for 25 minutes. Let cool to room temperature, then cover and freeze for at least 5 hours.

DSC01262

Makes 1 10-inch pie

 

email

Comments

comments