Silky Lemon🍋 Cream Pie | Lemon Icebox Pie

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option with similar texture.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Prepare a 9-inch pie crust using Crisco, prick the bottom with a fork, line with parchment paper, and fill with pie weights (beans).

Bake the crust in the oven at 450°F for 9 to 10 minutes until golden brown.

In a medium bowl, combine 14 ounces of sweetened condensed milk, 1/2 cup of freshly squeezed lemon juice (from about 2 and 1/2 lemons), and 2 teaspoons of lemon zest (from about 1 and 1/2 lemons). Stir until well blended and set aside.

In a large cold bowl, add 2 cups of heavy whipping cream and whip with a hand mixer until stiff peaks form.

Add 4 drops of yellow food coloring (optional) and continue whipping until stiff peaks are achieved, which may take about 2 minutes.

Fold the lemon mixture into the whipped cream gently until well combined, being careful not to overwork the whipped cream.

Once the pie crust is completely cool, pour the lemon cream filling into the crust.

Refrigerate the pie for about 3 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens