Lemon Icebox Pie. I chose this pie for this week because I love a citrus pie and because I like the word “icebox”; it makes me feel like a southern lady from an old timey movie.
I would describe this pie as a lemon key lime pie. Basically it’s a key lime pie with lemon instead of lime. It’s very good: tart, creamy, smooth, great for a hot summer day. I over zested my lemons (got a little too much white in there) which gave it a little bit of a bitter flavor, but if I hadn’t done that it would have been perfect! My husband absolutely LOVED it.
I also made this pie with an almond crust instead of a graham cracker crust. I wanted to try something gluten free because I know lots of people with gluten intolerance and they deserve pie too! I was pleasantly surprised by this crust. I feel very comfortable saying that you could substitute any graham cracker crust with this almond crust and be happy with the outcome. It held together beautifully and if I hadn’t known it was made with almond flour I would have thought it was some kind of nutty graham cracker cookie or something.
1 1/2 Cups Almond Flour (I bet almond meal would work as well, although I used almond flour. They are both ground almonds, but almond flour tends to be more finely ground and without the skin while meal tends to be more coarse and can be ground with the skin)
3 Tablespoons Melted Butter
3 Tablespoons Sugar (If your filling isn’t very sweet you may want to add an extra Tablespoon or two of sugar to keep the same balance of sweetness that you would have with a graham cracker crust)
Add melted butter and sugar to almond flour.
Mix until fully incorporated.
Use fingers to press into pie pan.
Bake at 425 F for 15 -20 minutes until slightly browned.
Remove and let cool.
Make the filling while the crust cools.
2 (14 oz) Cans Sweetened condensed Milk
1 1/4 Cups Fresh Squeezed Lemon Juice
Zest of 2 Lemons (Only press hard enough to get the bright yellow! If you get too much white it will be bitter)
8 Egg Yolks
Zest 2 lemons and set aside.
Squeeze the juice out of about 8 -10 lemons, including the 2 you zested.
In a stand mixer mix the egg yolks and zest until light in color (about 60 seconds on medium high speed) as seen below.
In a bowl with a hand whisk, whisk together the lemon juice and the two cans of sweetened condensed milk.
Pour the lemon juice/milk mixture into the yolk and zest mixture, whisking on medium until fully incorporated.
Pour into cold crust.
Bake at 350 F for 25-35 minutes until only the center jiggles about like a custard.
Cool for about an hour and at room temperature then freeze for about 6 hours or leave in the fridge over night.
Cover with plastic wrap or it will weep! But don’t let the plastic wrap touch the top or it will pull off the top of your pie and make it messy looking, like mine:
Messy looking plastic wrap pie top:
Serve with whipped cream! If you mess up your top and you are presenting your pie to friends, cover with whipped cream and no one will know! I was just serving it to my husband and three year old so I just plopped the whipped cream on each slice.
Heavy Whipping Cream whipped at high speed. Add 1 t vanilla and powdered sugar to taste (6-10 T for 1 pint of whipped cream is about right)
Serve, eat, enjoy!