Lemon Icebox Pie Squares | Printable recipe
This rich frozen lemon pie is made in a rectangular baking dish,
making it easy to cut into squares. It has a thick and wonderful
graham cracker crust. Lining the dish with foil makes for
18 graham cracker sheets
1⁄2 cup unsalted butter, melted
1⁄3 cup sugar
7 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 Tbsp. lemon zest
1 cup fresh lemon juice (about 6 lemons)
1⁄2 tsp. vanilla extract
Sweetened whipped cream (optional)
Garnish: fresh mint sprigs
Preheat oven to 350°. Pulse graham cracker sheets in a food processor
3 to 4 times or until crackers resemble coarse sand. Add butter and
sugar. Pulse until crumbs are moist.
Line an 11- x 7-inch baking dish with aluminum foil, allowing 2 to 3
inches to extend over sides. Lightly grease foil. Press cracker crumb
mixture firmly on bottom of dish.
Whisk egg yolks until blended. Whisk in sweetened condensed milk and
next 3 ingredients. Pour over crust.
Bake at 350° for 15 minutes or until slightly set. Cool completely on a
wire rack (about 1 hour).
Cover with plastic wrap; freeze 8 to 24 hours. Lift pie from dish, using
foil sides as handles. Remove foil; place pie on a cutting board. Let stand
at room temperature 15 minutes; cut into squares. Serve with whipped
cream, if desired.
Garnish, if desired.
Makes: 8 to 10 servings
Hands-on Time: 15 min. Total Time: 9 hr., 45 min.