My husband has fond memories of his mamma’s cooking. For a while, Gigi even catered parties in Savannah, Georgia, and many of my family’s favorite recipes come from Gigi’s recipe files. By the time I came on the scene, she was more than willing to let me do much of the cooking, but she was always nearby to dole out wisdom and gossip.
Lemon Icebox Pie is a classic southern dessert, and rightly so! It’s cool and creamy, sweet and tart—perfect for hot summer nights. It also takes just a few minutes to make, especially if you cheat and buy a ready-made graham cracker crust. It’s also fun to use the little tart crusts to make individual lemon icebox pies.
Make Lemon Icebox Pie early in the day so that it has time to chill for at least several hours before you smother it in homemade whipped cream and serve up some old-fashioned love!
- One graham cracker pie crust (I like Keebler’s)
- 6 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 cup fresh lemon juice (juice of about five lemons; I zest the rind and use a little in the whipped cream)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Garnishes: lemon zest, fresh mint leaves or blueberries
- Preheat oven to 350 degrees.
- Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
- Bake at 350° for 15 minutes. Let cool on a wire rack, then cover and chill at least 4 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; add powdered sugar, beating until peaks form; stir in a little of the lemon zest and spread over chilled pie. Garnish as desired.