Fluffy, creamy and tangy—and super cooling on a hot summer afternoon. It’s hard to beat the appeal of this old-fashioned Lemon Icebox Pie.

INGREDIENTS of Lemon Icebox Pie (Italian)

  1. For the crust:
    • 14 whole graham crackers
    • 1/4 cup sugar
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, melted and still warm
  2. For the filling:
    • 2 (14-ounce) cans condensed milk
    • 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
    • Zest of 2 lemons
    • 8 large egg yolks
  3. For the chantilly cream:
    • 2 cups heavy cream
    • 1/2 teaspoon vanilla extract
    • 1/4 cup confectioners’ sugar
  4. Also Read: Fabulous Zucchini Grinders (Italian)

PREPARATION of Lemon Icebox Pie (Italian)

    1. To make the crust:
      1.  Heat the oven to 325 ° F. Break the Graham crackers into small pieces and place them in the bowl of a food processor with the sugar and salt.
      2. Pulse 8 times, until the cookie crumbs are semi-fine (they shouldn’t be powdery but not in large chunks either) and the cookies and sugar are combined.
      3. Pour the butter and mix until the butter is mixed and the mixture is not crumbly and retains its shape when you press it, about twelve legumes of 1 second.
      4. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds the height of the sides of the pan.
      5. Use the bottom of a measuring cup to press the crust into place. Put aside.
      6. To fill: Whisk the condensed milk with the lemon juice and set aside.
      7. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, then stir in the mixture of condensed milk and lemon juice.
      8. Place the springform pan on a baking sheet with edges, pour the mixture into the crust and carefully transfer the baking sheet to the oven.
      9. Cook until the center moves slightly, like a soft-setting cream, about 25 minutes. Remove from the oven and let cool for 1 hour on a cooling rack.
      10. Cover the pan loosely with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
  1. To make the chantilly cream:
  1. Pour the heavy cream into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Add the vanilla and sift into the confectioners’ sugar.
  2. Whisk at low speed to combine, then increase speed to medium-high and whisk until medium firm peaks form, about 1 1/2 minutes.
  3. Before serving, wrap a hot, damp cloth over the edges of the springform pan to free the pie from the sides of the pan.
  4. Unscrew the mold and remove the pie.
  5. Fill a pitcher with hot water, dip your knife, wipe the blade and slice.
  6. Garnish with a spoonful of whipped cream and serve immediately, or keep in the freezer for up to 1 week.