Lemon Icebox Pie

Method

1. 1

   Heat oven to 325°F. Break 14 whole graham crackers (about 200 g) into small pieces and place in the bowl of a food processor with ¼ cup (50 g) granulated sugar and ¼ tsp. kosher salt. Pulse 8 times, until cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and crackers and sugar are combined. Pour in 6 Tbsp. unsalted butter, melted, and pulse until melted butter is evenly distributed and the mixture holds its shape when you squeeze it, about 12 one-second pulses. Transfer crumb mixture to a 9" springform pan and pack mixture into the bottom and two-thirds of the way up sides of the pan. (Alternatively, use a 9" freezer-safe pan pan.) Use the bottom of a measuring cup to press the pie crust into place. Place pan on a rimmed baking sheet and set aside.

2. 2

   Whisk 2 (14-oz.) cans sweetened condensed milk and 1¼ cups lemon juice, strained in a small mixing bowl to combine; set aside. Whisk 8 large egg yolks and zest of 2 lemons (about 2 Tbsp.) in a medium bowl until yolks are pale, 30–60 seconds. Add lemon juice mixture to egg mixture and whisk to combine.

3. 3

   Pour lemon filling into prepared graham cracker pie crust, and carefully transfer the baking sheet to oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a wire rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie). Freeze for at least 6 hours or overnight.

4. 4

   Pour 2 cups heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add ½ tsp. vanilla extract and ¼ cup (28 g) powdered sugar; whip on low speed to combine and then increase to medium-high and whip until medium-stiff peaks form, about 1½ minutes.

5. 5

   Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of whipped cream and serve immediately. Do ahead: Lemon icebox pie can be baked and kept frozen for up to 1 week. Make whipped cream just before serving. Editor’s note: This lemon icebox pie recipe first appeared on Epicurious in December 2009 and has been edited for style. Head this way for more of our favorite lemon desserts →

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