Lemon Lime Icebox Pie

Meet your new summer dessert obsession: Lemon Lime Icebox Pie! This cool, creamy slice of heaven has been my go-to warm-weather treat for as long as I can remember. Each velvety spoonful delivers the perfect balance of zippy citrus zing and luxurious sweetness, all nestled in a buttery graham cracker crust that provides just the right amount of crunch.

INGREDIENTS YOU’LL NEED

Here’s what you’ll need to make this delicious Lemon Lime Icebox Pie:

• 2 cans (14 oz each) sweetened condensed milk
• 6 egg yolks
• 1 teaspoon grated lemon peel
• 1 teaspoon grated lime peel
• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 1 large graham cracker crumb crust (9 oz)
• Lemon and lime slices for garnish (optional)

I always recommend using fresh citrus for this recipe. The bottled stuff just doesn’t give you that same bright, zingy flavor that makes this Lemon Lime Icebox Pie really special!

How to Make the Best Lemon Icebox Pie

1. Preheat your oven to 350°F. This moderate temperature ensures the filling sets perfectly without browning too much.
2. In a medium bowl, combine the sweetened condensed milk and egg yolks. I use a whisk to make sure everything gets incorporated smoothly. This creates the rich, creamy base of our pie.
3. Add the grated lemon peel, lime peel, lemon juice, and lime juice to the mixture. As you stir, you’ll notice the mixture starting to thicken – that’s the citric acid reacting with the condensed milk and it’s exactly what we want!
4. Once everything is well blended, pour the filling into your graham cracker crust. The filling should be smooth and pourable but slightly thickened.
5. Bake for 20 minutes, or until the center is set. You’ll know it’s done when the middle doesn’t jiggle too much if you gently shake the pie.
6. Allow the Lemon Lime Icebox Pie to cool completely on a cooling rack, about 1 hour.
7. Cover the cooled pie and refrigerate for at least 4 hours, or overnight if possible. This chilling time is crucial for developing the best flavor and texture!
8. Before serving, garnish with fresh lemon and lime slices for that picture-perfect presentation.

How To Juice A Lemon

Getting the most juice from your lemons and limes is key to a flavorful Lemon Lime Icebox Pie! Here’s my foolproof method:

1. First, bring your citrus to room temperature if it’s been in the refrigerator. Cold fruit doesn’t release juice as easily.
2. Roll each lemon and lime firmly on the counter with the palm of your hand, applying gentle pressure. This helps break down some of the membranes inside and release more juice.
3. Cut the fruit in half across the equator (not from stem to tip).
4. Use a citrus reamer or juicer to extract the juice. If you don’t have either tool, squeeze by hand while using a fork to press into the fruit’s flesh.
5. Always strain the juice to remove seeds and larger pulp pieces before adding to your pie mixture.

I find that medium-sized lemons typically yield about 2-3 tablespoons of juice, so you’ll need about 3-4 lemons and a similar number of limes for this recipe.

How to Serve Lemon Ice box Pie

I love serving my Lemon Lime Icebox Pie well-chilled for the best flavor and texture. Here are some serving suggestions:

1. Top each slice with a dollop of freshly whipped cream for extra decadence.
2. Add a small sprig of mint alongside your citrus garnish for a pop of color.
3. For special occasions, dust the top with a little powdered sugar just before bringing it to the table.
4. Serve smaller slices as part of a dessert buffet – this Lemon Lime Icebox Pie is rich, so a little goes a long way!
5. Pair with fresh berries on the side – the sweetness of strawberries or blueberries complements the tangy pie beautifully.

This refreshing dessert is perfect after a barbecue meal or any summer dinner. I find its bright citrus flavor cleanses the palate and ends the meal on a high note!

How To Store Lemon Icebox Pie

Proper storage is key to maintaining that perfect creamy texture of your Lemon Lime Icebox Pie:

1. Always keep the pie refrigerated. It should never sit out at room temperature for more than 2 hours due to the egg content.
2. Cover the pie with plastic wrap or aluminum foil to prevent it from absorbing other flavors in your refrigerator.
3. The pie will keep well in the refrigerator for up to 3-4 days, though I find the crust begins to soften a bit after the second day.
4. While you technically can freeze this pie, I don’t recommend it. The texture can become grainy when thawed, and the crust tends to get soggy.
5. If you do freeze it, thaw overnight in the refrigerator rather than at room temperature for the best results.

I actually think this Lemon Lime Icebox Pie tastes even better on day two after all the flavors have had time to meld together!

Recipe Variations

While this classic Lemon Lime Icebox Pie is perfect as is, I sometimes like to switch things up with these variations:

• All Lemon or All Lime: Use 1 cup of either lemon or lime juice instead of the half-and-half mix.
• Ginger Snap Crust: Replace the graham cracker crust with a ginger snap cookie crust for a spicy-sweet contrast to the tangy filling.
• Meringue Topping: Use those leftover egg whites to make a fluffy meringue topping. Spread it over the cooled pie and briefly broil until golden.
• Coconut Infusion: Add 1/2 cup toasted coconut to the graham cracker crust mixture and substitute 1/4 cup of the citrus juice with cream of coconut for a tropical twist.
• Berry Drizzle: Top the chilled Lemon Lime Icebox Pie with a fresh berry coulis made from strawberries or raspberries.

The versatility of this pie is one of the reasons I keep coming back to it season after season!

Frequently Asked Questions

Can I use bottled lemon and lime juice instead of fresh?
While fresh is always best for the brightest flavor, you can use bottled juice in a pinch. Just make sure it’s 100% juice without added sweeteners.

Why did my filling not set properly?
The most common reason is underbaking. Make sure you bake for the full 20 minutes and check that the center is set before cooling.

Can I make this pie ahead of time?
Absolutely! In fact, I think this Lemon Lime Icebox Pie tastes better when made a day ahead, giving the flavors time to develop.

Is there a way to make this with less sugar?
Unfortunately, the sweetened condensed milk is essential to the chemistry of this pie. You could try a low-sugar condensed milk, but I haven’t tested this myself.

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