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Lemon ice box pie8/19/2023 ![]() Easy Lemon Icebox Pie - Eagle Brand Condensed Milk Similar to an icebox cake or icebox cookies, the fridge is an essential part of the production of this lemon pie. This old fashioned lemon icebox pie is named for the refrigerator, or "icebox," in which it is set and stored. But I'm sure you'll agree that that quick oven time goes by in a flash, and that this pie is still super easy to make! Easy Lemon Icebox Pie - Eagle Brand Condensed Milk Why is it Called an Icebox Pie? For that reason, we can't technically call this a no bake lemon icebox pie recipe, not quite. In a slight variation from the original icebox pie recipe my dad uses, we are popping the assembled pie in the oven to help the egg yolks set. And it seemed too easy - it was just eggs, lemon juice, and condensed milk in a pre-made graham cracker pie crust! This lemon icebox pie recipe is in honor of him, and the Lewis family's love for desserts - there are some slight variations from how his mother and grandmother used to make it, but I got his seal of approval! Simple Lemon Icebox Pie Recipe Is this a No Bake Lemon Icebox Pie Recipe? When I finally tasted the lemon icebox pie he made, it was SO good. I asked too many questions back then (still do). Top with a generous dollop of whipped cream and sprinkle lemon zest on top.Dad: Because you don't cook it in the oven, you let it set in the refrigerator.Īnd the conversation continued like that for some time. Whip on low speed to combine and then increase the speed to medium-high and whip until medium stiff peaks form, about 1½ minutes. Pour the heavy cream into the bowl of a stand mixer or in a large bowl if using a hand mixer.Īdd the vanilla and sift in the sugar. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight. Remove from the oven and cool for 1 hour on a cooling rack. ![]() Place the pie plate on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.īake until the center jiggles slightly, like a soft-setting custard, about 8 minutes. Whisk the lemon zest with the egg yolks in a medium bowl until pale, about 30-60 seconds, then whisk in the condensed milk mixture. ![]() Whisk the condensed milk with the lemon juice and set aside. Transfer the crust to a 9-inch pie plate and press the crumb mixture into the bottom of the plate. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it. The crumbs shouldn’t be powdery nor large shards. Pulse 8 times until the cracker crumbs are semi-fine and the crackers and sugar are combined. cans Sweetened Condensed Milk (Eagle Brand)īreak the graham crackers into small pieces and place in a food processor along with the sugar and salt.
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