"This old-fashioned dessert is perfect when Meyer lemons are in season, but it’s fine to use regular lemons instead. This is a pie you can make in advance and freeze until you’re ready to serve it." Click here for more family-friendly recipes from chef John Besh
Lemon Icebox Pie
- 1 cup graham cracker crumbs
- 1⁄3 cup (2⁄3 stick) butter, softened
- 3 eggs, separated
- 14 oz sweetened condensed milk
- 2 tsp lemon zest
- ½ cup fresh Meyer lemon juice or regular lemon juice
- ¼ tsp salt
- ½ cup freshly whipped cream
Mix together the graham cracker crumbs and butter. Butter the sides and bottom of a 9-inch pie pan, and press the graham cracker mixture into sides and bottom of the pan.
In a mixing bowl, whisk together the 3 egg yolks, the condensed milk, lemon zest, lemon juice, and salt. Mix until smooth. In another bowl, beat the 3 egg whites with a handheld mixer until stiff. Gently fold the beaten whites into the lemon mixture. Pour into the prepared pie shell. Wrap well and freeze for at least 3 hours.
To serve, remove the pie from freezer, spread the whipped cream over the top, and let sit for 10 minutes before serving.
About the Author
Recipe from My Family Table by John Besh/Andrews McMeel Publishing.