Lemon Icebox Pie
Photo by: Peter Frank Edwards
"This old-fashioned dessert is perfect when Meyer lemons are in season, but it's fine to use regular lemons instead. This is a pie you can make in advance and freeze until you're ready to serve it."
Click here for more family-friendly recipes from chef John Besh
Click here for more family-friendly recipes from chef John Besh
ingredients: Add all to shopping list
1 cup graham cracker crumbs
1⁄3 cup (2⁄3 stick) butter, softened
3 eggs, separated
14 oz sweetened condensed milk
2 tsp lemon zest
1/2 cup fresh Meyer lemon juice or regular lemon juice
1/4 tsp salt
1/2 cup freshly whipped cream
1⁄3 cup (2⁄3 stick) butter, softened
3 eggs, separated
14 oz sweetened condensed milk
2 tsp lemon zest
1/2 cup fresh Meyer lemon juice or regular lemon juice
1/4 tsp salt
1/2 cup freshly whipped cream
directions:
1. Mix together the graham cracker crumbs and butter. Butter the sides and bottom of a 9-inch pie pan, and press the graham cracker mixture into sides and bottom of the pan.
2. In a mixing bowl, whisk together the 3 egg yolks, the condensed milk, lemon zest, lemon juice, and salt. Mix until smooth. In another bowl, beat the 3 egg whites with a handheld mixer until stiff. Gently fold the beaten whites into the lemon mixture. Pour into the prepared pie shell. Wrap well and freeze for at least 3 hours.
3. To serve, remove the pie from freezer, spread the whipped cream over the top, and let sit for 10 minutes before serving.
KITCHEN COUNTER:
Serves 8.
Recipe from My Family Table by John Besh/Andrews McMeel Publishing.
