Saturday Recipe Share: Lemon Icebox Pie

When I was a kid, summer was the time that all the ladies, including my mother, made what were called icebox pies.

I guess the name, icebox pie, shows how old these recipes are–obviously created in the days before refrigerators were common.

Besides, icebox pie has a better sound than refrigerator pie. Right?

Icebox pie came in many flavors, but my all time favorite was Lemon Icebox Pie.

Don’t mistake Lemon Meringue Pie for Lemon Icebox Pie. They’re 2 totally different desserts.

The meringue version has a translucent bright yellow filling. The icebox version has a creamy pale yellow filling.

The taste of each is completely different. Plus, Lemon Meringue Pie is always topped by meringue of course, but the icebox pie can be topped with meringue or whipped cream.

Lemon Icebox Pie Like Mom Made It

Ingredients
1 9″ graham cracker crust (homemade or store-bought)
3 large egg yolks

1 can of sweetened condensed milk
1/2 cup fresh squeezed lemon juice (you can use the bottled stuff but it won’t taste as good)
Zest of 1 of the lemons, finely grated, if you really like a punch of lemon

Instructions
Heat oven to 325 degrees F.

Beat egg yolks in medium bowl with mixer.

Add the can of sweetened condensed milk and blend.

Add the lemon juice until well mixed then pour mixture into the crust.

Bake 30 to 35 minutes or until set. Do the toothpick test for doneness.

Remove from oven and cool for 1 hour. Then place in the refrigerator and chill for at least 3 hours before serving.

To serve, spread sweetened whipped cream over the pie and sprinkle the lemon zest over it.

If you prefer a meringue topping, sprinkle the zest over the top of the pie then top with meringue.

Place under the broiler until the meringue peaks are caramelized (brown).

You can freeze this and it will keep well. Just defrost before serving.

Takeaway Truth

Everything old is new again when you discover how good those old desserts taste.