Baking Classics: Lemon Icebox Pie

Baking Lessons: Icebox Pie By Rebecca Gordon Classic Lemon Icebox Pie Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Editorial Director Modern Southern Socials Practical Culinary Instruction & Techniques Pastry Chef Writer Food Stylist Photographer Game Day EntertainingBaking Classics

The Technique

Lemon Icebox Pie

Summer barbecue just isn’t the same without a Classic Lemon Icebox Pie. Be prepared to pucker up with a southern icon. Instead of sweetened condensed milk, this version is made with whole milk & granulated sugar for a bright, clean flavor. Freshly squeezed lemons deliver the right amount of punch for a pie that’s simply irresistible. Choose large ones that come from the produce bins. Expect to get a yield of approximately 2 to 3 tablespoons of juice from each lemon depending on the size. As for pie plates, they can be tricky when it comes to accurate measurements. You’ll sometimes find 2 pie plates marked as 9-inches in size however one appears to be smaller than the other. As far as depth goes, the side angles can create an optical illusion even though the depth is the same. I used a pie plate with a wide lip & the inside measured 9-inches with a depth of 1 1/2-inches. If you have one without the lip, expect to have a tad bit of crust remaining. Follow my additional pointers to make a classic like no other.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Lemon Icebox Pie
makes 8 servings

Expect a firm filling with a silky smooth finish that cuts well for slices that hold their shape.

1/3 cup melted butter
1 3/4 cups graham cracker crumbs
3 Tbsp dark brown sugar
A pinch of Kosher salt
1 1/2 cup granulated sugar, divided
4 Tbsp cornstarch
4 egg yolks
2 cups whole milk
1/2 cup fresh lemon juice
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
Garnish: Lemon curls

Preheat the oven to 350 degrees. Combine the butter, the graham cracker crumbs, the brown sugar & the salt in a bowl. Press in the bottom, up the sides & on the lip of a lightly greased 9-inch pie plate. Bake for 8 minutes. Remove from the oven & cool for 20 minutes. Whisk together 1 cup of the sugar & the cornstarch in a 3 1/2-quart saucepan. Whisk together the egg yolks, the milk & the lemon juice in a medium bowl. Gradually whisk the milk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. The mixture will begin to bubble on the surface around the 6 1/2 minute mark. Cook, whisking constantly, for 1 minute or until thickened & velvety. Remove from the heat. Pour the lemon filling into the prepared pie crust. Cover the surface directly with plastic wrap. Chill at least 12 hours.

Beat the whipping cream, the remaining 1/2 cup of sugar & the vanilla in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. Spoon the whipped cream over the lemon filling. Just before serving, garnish, if desired.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials How To Prepare Lemon Icebox Pie

 Classic Lemon Icebox Pie reminds many of a humble slice that can be ordered in a good barbecue joint but what is truly special is taking a little time to prepare your own at home. Basic upgrades such as freshly squeezed lemon juice & whole milk take this humble favorite to a new level pleasing modern palates with understated grace. Billowy whipped Chantilly Cream tops this traditional favorite while a simple to make graham cracker crust comes together quickly. 

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

Gather a pie plate & a saucepan plus a few additional pieces of equipment & read through the recipe before beginning to be certain you have everything at hand. Here’s what you need to know.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern SocialsNo. 1

The Crumb Crust

The crust is the foundation piece to a beautiful icebox pie. The key is to prepare one with the proper technique & ingredients. Crusts of quality begin with cookies. Create the crumbs needed by pulsing them in the food processor until finally ground. A pinch of salt will add just enough subtle flavor without overpowering the classic lemon notes in the filling. A little brown sugar & melted butter offer help to bind the ingredients & sweeten the crust.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials1a

Once the crust ingredients have been blended, pour them into a lightly greased pie plate. Spread them out a little & begin pressing them evenly into the bottom of the plate. Press the crumbs, evenly into the bottom & up the sides of the pie plate. Your fingers are the best tool to use. Push a few crumbs onto the lip of the plate. 

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials1b

Once a good base has been established, firmly press the crust ingredients into place. Bake at 350 degrees for 8 minutes. Remove the crust from the oven & cool for 20 minutes. 

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern SocialsNo. 2

The Lemon Filling

There’s a method to the mixing before placing the pan over the heat. Whisk together the sugar & the cornstarch first. Have a rubber spatula handy, too. You’ll want to scrape the pan sides as the filling cooks.

The major no-no. Avoid adding the eggs directly over the sugar. Taking your time & waiting just a minute or so before blending creates unwanted lumps. Do blend together the milk & the egg yolks. Whisk the sugar mixture while you slowly add the egg mixture to the pan. To make it easy for you, I have provided instructions that skip the need to push the mixture through a fine wire mesh sieve once cooked. The method combines the ease of preparing a pudding-like filling from scratch with the rich flavor of a pastry cream.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials2a

It will not be necessary to temper the eggs & the milk. I wanted to make the instructions less cumbersome for the home cook. You can expect a creamy, luscious texture in about 7 minutes. The main take away is that you want to prevent lumps for a silky smooth texture.

Once bubbles begin to slowly pop over the filling surface, continue to cook an additional minute, blending all the while. Remove the saucepan from the heat. 

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern SocialsNo. 3

The Pie Preparation

Pour the lemon filling into the prepared graham cracker crust. Spread & level the mixture until it’s even over the surface. Cover directly with plastic wrap to prevent a film from forming over the surface. Place the pie in the refrigerator to chill.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern SocialsNo. 4

The Chantilly Cream

When you’re ready to slice the pie, beat heavy cream, the remaining sugar & the vanilla in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. 

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials4a

Dollop the pie generously with the sweetened, whipped cream. It doesn’t need to be perfect by any means. Just spoon it over the surface. Use the back of a spoon to make pretty swirls, if desired.

Baking & Cooking Tutorials: Lemon Rind Curls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques, Tutorial, Instruction For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist photographer southern hostess game Day entertaining modern southern socials

No. 5

The Lemon Curl Garnish

Before juicing the lemons for the filling, gather the rind for a stunning garnish. A channel knife will provide long strips of rind. Start at the top of the lemon & spin the fruit while dragging the sharp tip through the skin surface. Wrap the strips around a drinking straw. Secure each end with straight pins & allow to stand for about 5 minutes. Remove the pins & garnish the pie. Keep the strips tight & close for the best curls.

Baking Tutorials. Lemon Icebox Pie By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern SocialsNo. 6

The Lemon Icebox Pie

Cut the pie into slices using a chef knife. A pie server makes it easier to transfer to serving plates.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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