Have you ever made a lemon dessert where you could barely detect a trace of lemon flavor? Well, this is not that recipe! The freshly squeezed lemons and lemon zest make all the difference. Don’t cut corners on that!
I made this for my family the other day and every one of them loved it...that makes a mom happy!
Enjoy!
Lemon Icebox Pie
Crust:
2 6-oz. packages of Pepperidge Farm Lemon Cookies
¼ tsp. salt
6 Tbsp. unsalted butter, melted
Filling:
2 14-oz. cans of sweetened condensed milk
1¼ cup lemon juice from freshly squeezed lemons, strained
Lemon zest from 2 lemons
8 large egg yolks
Chantilly Cream:
1 cup heavy whipping cream
½ tsp. vanilla extract
3 Tbsp. confectioner’s sugar
For the Crust:
Heat oven to 325 degrees. Put lemon cookies in a gallon-size ziplock bag and roll with a rolling pin until cookies are semi-fine, not powdery. Transfer cookie crumbs into a medium size bowl and stir in the salt and melted butter. Toss with a fork to spread butter evenly through cookie mixture until mixture isn’t crumbly and can be pressed together. Using the back of a large spoon, press crumb mixture into a 9-inch springform pan, covering the bottom and about two thirds up the sides. Set aside.
For the Filling:
Whisk the sweetened condensed milk with the lemon juice and set aside. In a separate bowl, whisk the lemon zest into the egg yolks until well blended and frothy, about 40-60 seconds. Add the egg yolk mixture into the sweetened condensed milk mixture, whisking together well.
Place the springform pan onto a baking sheet. Pour the filling into the crust and carefully transfer the baking sheet into the oven. Bake 25 minutes until set and jiggles slightly like a custard. Remove from oven and cool for 1 hour on a cooling rack. Cover loosely with wax paper or plastic wrap, being careful that cover doesn’t touch the top of the pie. Freeze for at least 6 hours or overnight.
For the Chantilly Cream:
Pour heavy whipping cream into a medium size bowl. Add the vanilla. With a mixer, whip on low speed until combined. Increase speed to medium-high and begin adding 1 Tbsp. of confectioner’s sugar at a time, mixing well after each addition, until medium-stiff peaks form, about 1 ½ minutes. Store in refrigerator until ready to serve.
When ready to serve, wrap a warm, wet kitchen towel around the outer edges of the springform pan, allowing the pie to separate from the pan. Unclasp the pan and remove the pie. Run a knife under hot water, wipe off, and then slice the pie. Top with Chantilly Cream and serve immediately.