Indulge in the ultimate summer dessert with this recipe for delectable Lemon Curd Icebox Pie from Louisiana Cookin. This refreshing treat is swirled with tangy lemon curd and topped with a fluffy layer of whipped cream. With its sweet and citrusy flavors, this pie is sure to become a staple at your summertime gatherings. Follow the easy-to-follow recipe below to create a pie that will impress your family and friends.
Ingredients
- 1 cup of graham cracker crumbs
- 2 cans (14 ounces each) of sweetened condensed milk
- 3 tablespoons of melted unsalted butter
- 2 large egg yolks
- 1 cup of fresh lemon juice
- 2 teaspoons of lemon zest
- ½ cup of prepared lemon curd
- 1½ cups plus 1 tablespoon of chilled heavy whipping cream, divided
- ¼ cup plus 2 tablespoons of confectioners’ sugar, divided
Directions
- Preheat your oven to 350°F and generously spray a 9-inch pie plate with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of confectioners’ sugar. Stir well until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate.
- Place the crust in the oven and bake it for about 5 minutes. Once done, allow it to cool slightly before transferring it to a baking sheet.
- In a large glass bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth and well combined. This luscious mixture will give the pie its creamy and citrusy filling. Pour the filling into the prepared crust, spreading it evenly.
- Bake the pie in the preheated oven for approximately 20 minutes or until the filling is set. Once done, remove it from the oven and let it cool to room temperature. Then, refrigerate the pie for at least 4 hours or overnight, allowing it to chill and set completely.
- Now, it’s time to add a delightful finishing touch to the Lemon Curd Icebox Pie. In a large bowl, using a mixer set to medium-high speed, beat 1½ cups of chilled heavy cream and the remaining ¼ cup of confectioners’ sugar until stiff peaks form. This luscious whipped cream will provide a light and airy topping for the pie. Spread the whipped cream onto the chilled pie, covering it entirely.
- For an extra burst of lemony goodness, whisk together the lemon curd and 1 tablespoon of chilled cream in a small bowl. Gently spread this mixture over the whipped cream layer, creating a lovely swirled pattern. Return the pie to the refrigerator until you’re ready to serve.
Serve your Lemon Curd Icebox Pie chilled and revel in the divine combination of creamy, tangy lemon curd, and fluffy whipped cream. The pie’s buttery graham cracker crust adds a delightful crunch to each bite, making it an irresistible treat for any occasion. This pie pairs beautifully with a variety of side dishes. Here are a few suggestions to complement your dessert:
Mixed Berry Salad: Toss together fresh strawberries, blueberries, and raspberries with a drizzle of honey and a squeeze of lemon juice for a refreshing and fruity salad.
Grilled Pineapple: Cut fresh pineapple into slices and grill them until caramelized. Serve as a sweet and juicy side to balance the tang
Celebrate the flavors of summer with our tantalizing Lemon Curd Icebox Pie. This recipe combines zesty lemon curd, a velvety filling, and a cloud of whipped cream, all nestled in a buttery graham cracker crust. Whether you’re hosting a backyard barbecue, a potluck, or simply treating yourself, this pie is a guaranteed crowd-pleaser. Prepare it in advance and allow it to chill to perfection in the refrigerator. So go ahead, take a bite, and let the refreshing tang of lemon transport you to the southern skies of Louisiana.
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