I made this easy lemon pie (aka: lemon icebox pie) for the first time over the summer (okay, fine, the first couple of times) – and the bright citrus flavor is so fresh and summery! But even though lemons are available year-round, they do have an actual season – late fall through the winter. It’s really the perfect time of year for lemon pie! I’ve got sunshiii-iiine…on a cloudy daaayy….
And: it’s SO easy. Lemon pie only has a few ingredients and a short baking time – and then it just needs to chill (heh, heh, like chill chill) in the fridge for a couple of hours. It’s such a creamy, refreshingly tangy after-dinner treat!
Start with a simple graham cracker crust, (just graham cracker crumbs, melted butter, and sugar) and press it into the bottom and sides of your pie pan.
Whisk up a can of sweetened condensed milk and a couple of eggs, then whisk in lemon juice and zest. Filling: complete!
Then it’s ready for the oven! The pie bakes for a quick 15 minutes, then just needs some time in the fridge.
This was my favorite of our Thanksgiving pies this year – I’m usually a traditionalist and I love pumpkin pie, but the sweet/tart balance in the lemon pie is so perfect, and I’m always scraping my plate with the edge of my fork in any graham cracker crust situation. Enjoy a bite of summery flavors this season!Print
For the crust:
- 8 whole graham crackers
- 4 Tablespoons butter, melted
- 1/4 cup sugar
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 2 eggs
- 1/2 cup lemon juice (from about 3-4 lemons, depending on how large/juicy they are)
- 1 Tablespoon lemon zest
- Optional: whipped cream for serving
- Preheat the oven to 350. Crush the graham crackers into crumbs (using the food processor or ye olde ziplock bag + rolling pin technique) and mix the crumbs with the melted butter and sugar. Press the mixture firmly into the bottom and sides of a 9″ pie plate to form the crust, and set aside.
- In a separate bowl, whisk the sweetened condensed milk and eggs together. Add the lemon juice and zest and whisk until the filling is thoroughly combined. Pour the filling into the crust and bake for 15 minutes. Cool the pie completely, then chill in the fridge.
- Serve with whipped cream if desired! (I’m the kind of person who drowns their pumpkin pie in whipped cream, but I personally don’t find that this pie needs it.)
This recipe is from Just Another Hang Up, and the only thing I changed was the crust – the filling is pure perfection!