The article discusses the versatile nature of lemon icebox pie, highlighting variations in its preparation. Inspired by a New Orleans classic, this version emphasizes a filling made of sweetened condensed milk, eggs, lemon juice, and zest, baked in a graham cracker crust. The pie achieves a refreshing texture when frozen, making it ideal for dinner parties. Chef David Guas praises its simplicity and long-lasting quality, suggesting techniques for achieving different textures by adjusting the chilling time or layering with whipped cream.
You can never be exactly sure what you'll get from a lemon icebox pie. It could be baked, chilled, and topped with meringue. Or no-bake, made from cream cheese, gelatin, or another setting agent.
Chef David Guas calls it a win for dinner parties: "It's simple, quick, and keeps for over a week." Want a softer, key lime pie-style vibe? Let the frozen pie sit out for 10-15 minutes before slicing.
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