The lemon filling is assembled with only six ingredients - and two of them are optional! Cream cheese gives the filling its structure, condensed milk sweetens it and a little bit of salt cuts that sweetness. And because this particular make-ahead beauty benefits from a stint in the freezer, you can assemble this pie and freeze it for up to a month in advance of serving it (wrap in plastic wrap if doing so and top with whipped cream right before serving). Make-ahead desserts are such a gift when entertaining. Furthermore, no-bake desserts are often of the make-ahead variety. No-bake desserts, as the name implies, do not require an oven, which is appreciated during the dog days of summer (or when the oven is filled with other items that need cooking).
In a medium bowl, whisk condensed milk and yolks until smooth, then add the lemon juice and salt and whisk until combined. Step 4 Make filling: While the crust is cooling, increase oven temperature to 375°.Transfer pie plate to a cooling rack to cool, about 30 minutes. Step 3 Bake until crust begins to brown, 15 minutes.
ICE BOX LEMON PIE CRACKER
Step 2 Using the bottom of a glass or measuring cup, press graham cracker mixture into the bottom and up the sides of the pie plate.In a food processor, pulse graham crackers, sugar, and salt until fine crumbs, about 20 seconds. Step 1 Make crust: Preheat oven to 325°.Made this? Let us know how it went in the comments below. To help counterbalance the very forward sweetness of this pie, we prefer whipped cream without any sugar, but you do you. The crowning touch here is the whipped cream. Once cooled and the filling added, a second bake helps stabilize the filling, along with ensuring the yolks are fully cooked. Why bake the crust? We’ve found that pre-baking the crust gives the pie a jumpstart on caramelization-and caramelization is a good, tasty thing. Our version of lemon icebox pie (itself a riff of key lime pie) calls for an extra-buttery graham cracker crust that’s first partially baked before the filling is poured in. Don’t worry-it’s still an extremely easy pie to make, but if you’re looking for a truly no-bake lemon option, check out our lemon icebox cake. We set out to use the same technique for this pie, but as it turns out, we actually preferred the flavor and setting of baking. After a few hours, the cookies turn into a cake-like texture, and the whipped cream becomes firm and sliceable (hint hint: a cake!). Whipped cream and wafer cookies are layered, then frozen. Referencing the precursor to the modern refrigerator or freezer, an “icebox” cake doesn’t require any baking. If you’re wondering, “What is an icebox cake?”, we’ll explain. We started this recipe attempting to use a similar technique as the classic icebox cake. They hold such a special place in our hearts that we thought, “Why not use that same technique for pie?” While this recipe didn’t exactly turn into the pie version of an icebox cake in terms of method, the result was more delicious than we could have imagined. These nostalgic desserts are not only super easy to make, but wildly impressive.
While some classic desserts have fallen out of style, here at Delish, we believe that icebox cakes will always be in vogue.
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