How To Make Lemon Icebox Pie
Layered with a graham cracker crust and a rich cream filling, this lemon icebox pie makes a sweet, tangy dessert that’ll leave you wanting more!
- 2egg yolks
- 1large egg
- 28ozsweetened condensed milk,(2 cans)
- 1cuplemon juice,freshly squeezed
- 1graham cracker crust,prepared, cooled for at least 10 minutes if homemade
- 1½cupssour cream
- 1tspvanilla extract
Preheat the oven to 350 degrees F. Set a rack in the middle position.
In a bowl, whisk the egg yolks and whole egg until thoroughly combined. Stir in the sweetened condensed milk until blended. Add the lemon juice and stir to blend.
Pour into the baked pie shell.
Set the pie in the middle of the oven and bake for 25 minutes or until the outside edges look set and the center still jiggles slightly.
Set the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight.
In a bowl, stir together the sour cream, sugar, and vanilla until blended.
1 to 2 hours before serving, preheat the oven to 350 degrees F. Set a rack in the middle position.
Spread the topping over the pie.
Bake the pie for 10 minutes to set the sour cream.
Remove the pie from the oven, cool briefly, and return to the refrigerator to chill for at least 45 minutes until cold.
Slice and enjoy!
This pie will keep for up to 24 hours before serving.
- Calories: 556.44kcal
- Fat: 24.38g
- Saturated Fat: 12.08g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.09g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 75.39g
- Fiber: 0.53g
- Sugar: 63.36g
- Protein: 11.33g
- Cholesterol: 115.94mg
- Sodium: 264.90mg
- Calcium: 345.63mg
- Potassium: 499.32mg
- Iron: 1.08mg
- Vitamin A: 172.15µg
- Vitamin C: 14.77mg
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