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Lemon Icebox Pie

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Sweetened condensed milk has saved lives and may have won a war. Prior to refrigeration, there was no way to safely keep milk for more than a few hours. Gail Borden used vacuum pans to condense fresh milk by evaporating over 60 percent of the water and sweetening the residue. After several failed attempts, he was granted a patent in 1854 for his new product, shelf-stable milk. It fueled the Union troops during the War Between the States. Borden's plants in New York, Connecticut, and Maine were commandeered to supply milk for the troops. While it has an astounding history, it also has a wondrous effect on eggs and citrus juice. Without Mr. Borden the world would not have dulce de leche, pastel de tres leches, Key lime pie, or, the one I am most thankful for, Lemon Icebox Pie."

List of Ingredients

â—¦ 1 ½ cups graham cracker crumbs
â—¦ ¼ cup granulated sugar
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ cup (1 stick) unsalted butter, melted
â—¦ 2 (14-ounce) cans sweetened condensed milk
â—¦ 4 large egg yolks
â—¦ 1 teaspoon grated lemon zest
â—¦ ½ cup fresh lemon juice
â—¦ 2 cups heavy cream
â—¦ 6 tablespoons confectioners' sugar


Recipe

Preheat the oven to 350° F.

In a medium bowl, combine the crumbs, granulated sugar, cinnamon, and melted butter. Pat into a 9-inch deep-dish pie pan and bake for 6 to 8 minutes, or until slightly browned. Remove to a wire rack to cool.

Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest, and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, until set. Cool on a rack. Chill the pie for 30 minutes.

When the pie is completely cooled, whip the cream with the confectioners' sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour.

Makes one 9-inch pie