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 super-easy cutting.
Lemon Icebox Pie Squares
Makes: 8 – 10 servings
- 18 graham cracker sheets
- ½ cup unsalted butter, melted
- ⅓ cup sugar
- 7 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 Tbos lemon zest
- 1 cup fresh lemon juice (about 6 lemons)
- ½ 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.
Lemon Icebox Pie Squares Copyright © Rebecca Lang Cooks | rebeccalangcooks.com