Baking 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.
Classic 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 cups 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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 should know.
No. 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.
1a
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.
1b
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.
1c
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.
No. 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.
2a
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.
No. 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.
No. 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.
4a
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.
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.
No. 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.
The Tune
“Tell Mama” Etta James
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