Old Fashion Icebox Lemon Pie

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There are many versions of the recipe all over the internet. What I like about his one is the wonderful lemon flavor. A perfect dessert for summer and its made the day before you want to serve it.

Pie Crust:

1 ½ cups finely crushed graham cracker crumbs (or Oreo Cookie Chocolate crumbs)
⅓ cup melted butter
3 Tbsp sugar

Preheat oven to 350 degrees. Combine ingredients. Press into the bottom and sides of the pie plate. Bake for 10 minutes. Set aside


Filling:

1/2 cup whipping cream
1 rounded tsp icing sugar
½ tsp vanilla extract

5 extra large egg yolks or 7 regular
1/4 cup sugar

One 300 ml (10 ounce) can of sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon finely minced (more or less to taste or for lighter lemon flavor, just omit it)In a deep mixing bowl combine cream, icing sugar and vanilla, beat until soft peaks form.
Set aside.
In the another bowl whip combine egg yolks and sugar. Beat with the whisk attachment of your mixer at high speed until light, foamy and pale yellow in colour. Approximately 5 minutes.
Slowly whisk in sweetened condensed milk, lemon juice and lemon zest.
Gently fold in the previously whipped cream. Pour into the cooled prepared pie crust. 
Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours or overnight.

Topping: Chantilly Cream (optional):

1 cup heavy cream
¼ teaspoon vanilla extract
2 Tbsp confectioners' sugar


To make the Chantilly topping for the pie pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
When you are ready to serve the pie remove from freezer and thaw for 10 minutes or so. Garnish with whipped cream, additional graham/chocolate crumbs and lemon zest.

Link to Recipe: Old Fashion Icebox Lemon Pie

You can use graham or oreo cookie crumbs.

Combine butter, sugar and graham cracker crumbs.

Mix well and press into a large pie plate

Bake at 350 degrees for 10 minutes and set aside.

In a deep mixing bowl combine cream, icing sugar and vanilla.

Beat until soft peaks form.
Set aside.

In the another bowl whip combine egg yolks and sugar.

Beat with the whisk attachment of your mixer at high speed until light, foamy and pale yellow in colour. Approximately 5 minutes.

You will need 1/2 cup of fresh squeezed lemon juice.

Slowly whisk in sweetened condensed milk, lemon juice and lemon zest.

Gently fold in the previously whipped cream. Pour into the cooled prepared pie crust. Place in freezer overnight. Top with Chantilly Cream or whipped topping.