A beloved vintage dessert from the 1950s, this Lemon Ice Box Pie is the epitome of simple desserts. Bright, tangy lemon custard in a buttery graham cracker crust and topped with softly whipped cream — it’s a refreshing make-ahead treat that keeps beautifully in the freezer for up to a week. Perfect for summer dinners, holidays, or anytime you crave a little sunshine on a plate.
INGREDIENTS:
Crust
16 whole graham crackers
1/4 cup sugar
6 tablespoons melted butter
Filling
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups fresh lemon juice, strained (about 8 lemons)
Grated zest of 2 lemons
8 large egg yolks
Whipped Cream
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar
METHOD:
Heat the oven to 325°F. Break up graham crackers and place in a food processor with sugar. Pulse until fine crumbs form. Add melted butter and pulse until evenly moistened. Press the mixture firmly into the bottom and two-thirds up the sides of a 9-inch springform pan using the bottom of a measuring cup to compact the crumbs. Set aside.
In a bowl, whisk together the sweetened condensed milk and lemon juice; set aside. In a stand mixer fitted with the whisk attachment, beat egg yolks and lemon zest until pale, 30–45 seconds. Gradually whisk in the lemon-milk mixture until smooth.
Place the pan on a rimmed baking sheet. Pour the filling into the crust and bake for about 25 minutes, until the center is just set and slightly jiggly. Cool on a rack for 1 hour, then loosely cover with foil and freeze for at least 6 hours or overnight.
In a stand mixer, combine heavy cream, vanilla, and confectioners’ sugar. Whip on low speed to combine, then increase to medium-high and beat until medium-stiff peaks form, about 1 1/2 minutes.
About 15 minutes before serving, wrap a warm, damp towel around the pan to release the sides. Remove the springform ring. Dip a knife in hot water, wipe dry, and slice the pie. Serve with a generous dollop of whipped cream.
SERVING SUGGESTIONS:
- Garnish each slice with thin lemon slices, curls of zest, or crushed graham cracker crumbs.
- For a tropical variation, fold 1 tablespoon of finely grated coconut into the crust before baking.
- Pair with fresh berries or a drizzle of raspberry sauce for a festive touch.
