- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon grated lemon zest
- ½ cup fresh lemon juice
- 2 cups heavy cream
- 6 tablespoons confectioners’ sugar
Sweetened condensed milk has a wondrous effect on eggs and citrus juice. Lemon icebox pie is a perfect example.
Preheat the oven to 350 degrees. In a medium bowl, combine the crumbs, granulated sugar, cinnamon, and melted butter. Pat into a 9-inch deep-dish pie pan and bake for 6 to 8 minutes, or until slightly browned. Remove to a wire rack to cool. Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest, and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, until set. Cool on a rack. Chill the pie for 30 minutes. When the pie is completely cooled, whip the cream with the confectioners’ sugar until stiff peak. Mound the whipped cream on top of the pie and chill for 1 hour.
If making the pie to serve the next day, 1 teaspoon of gelatin may be dissolved in 2 tablespoons water and added to the whipped cream just before it reaches a stiff peak. • To help the cream whip, have the cream, bowl, and beaters or whisk very cold. Set the beaters and bowl in the freezer for 10 minutes before you need them.