How To Make Lemon Icebox Pie

Add one can of sweetened condensed milk to a medium sized saucepan over medium heat.

Separate four extra large egg yolks and add them to the saucepan. If using smaller eggs, use five yolks instead.

Add fresh squeezed lemon juice to the mixture and blend until well combined.

Bring the mixture to a very low boil, stirring constantly to prevent scorching and splattering.

Once it reaches a low boil, cook for about one minute while stirring constantly until it thickens and sticks to the spoon.

Remove from heat and let the mixture cool until it's no longer steaming hot, but still warm.

While the filling cools, make the topping by adding two heaping tablespoons of powdered sugar and a dash of clear vanilla to one cup of heavy whipping cream.

Mix the whipping cream at high speed until stiff peaks form, then taste and adjust sweetness if necessary.

Once the filling has cooled down, add fresh lemon zest to the filling and fold in sour cream gently to maintain fluffiness.

Pour the filling into a par baked pie crust, cover with plastic wrap to prevent a film from forming, and refrigerate until chilled completely, ideally overnight or for at least four hours.

Top the chilled pie with the whipped cream, swirling it high and leaving some lemon filling peeking through.

Garnish with lemon slices before serving.

Equipment Needed

Spice Level: