Cheeks, get to pucker’n! This is Lemon Icebox Pie!
Oh man, how I love this pie. We go way back… like this might be one of my earliest memories of a dessert. Or maybe I just like it that much. At any rate, if you have not tried the classic Lemon Icebox pie then its about time. My aunt Betty had a pie shop when I was growing up and this was the best one she had (again… I might be biased).
Icebox pies came about in the 30’s and have basically stayed relatively the same since. They are quick to make and are kept in the “ice box” or refrigerator until needed. They are a custard pie set with eggs in the oven and they are just about the smoothest thing ever.
After the pie is baked then cooled, I give mine a real treat by adding a sweetened Sour Cream layer on top. This gets set quickly in the oven and is chilled once more before serving. Sour Cream tops are usually seen on Cheesecakes but I was feeling the 30’s vibe and tang it added to this classic pie. It’s an extra step, but one that should not be skipped. I’ve baked the pie up to the first chill time and let it set in the fridge overnight then spread the sour cream top on and baked that part the following morning. Whatever you prefer!
My recipe will give your cheeks a little pucker from over a cup of fresh squeezed lemon juice!
I love this pie in a traditional pie crust, I’ve got my recipe and steps for Pie Crust here.
It’s a simple recipe, and one I know you’re going to love. Happy Baking!
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Lemon Icebox Pie with Sour Cream Topping
Ingredients
- 1 par baked pie crust
Filling
- 8 Egg yolks Room Temperature
- 1.25 cups Fresh Lemon Juice About & regular Lemons
- 28 oz Sweetened Condenced Milk 2 Cans
Sour Cream Topping
- 1.5 cups Sour Cream
- 2 tsp Vanilla Extract
- 1 Tbsp Granular Suar
- pinch of Salt
Instructions
- Start by par-baking a pie crust following my post on pie dough.
- While your par-baked crust is cooling a bit, turn your oven to 325 degrees F.
- In a large bowl, add egg yolks and condensed milk and mix on medium-high until smooth.
- Add the lemon juice and mix until incorporated completely.
- Pour the filling into your par baked pie shell, and pop it into the oven to bake for 30 minutes.
- Pull from the oven and let the pie cool on a wire rack for 15 min. Cover the pie loosley with plastic wrap and into the refrigerator for a minimum of 3 hours.
- Preheat oven to 350 degrees F.
- In a medium bowl, mix the Sour Cream, Vanilla and Sugar until disolved.
- Pipe or spread the Sour Cream mixture over the chilled pie and bake for 10 min.
- Pop the pie back into the fridge to chill again for at least an hour.
- Slice and enjoy!
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