Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F. This moderate temperature ensures the filling sets perfectly without browning too much.
- 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.
- 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!
- Once everything is well blended, pour the filling into your graham cracker crust. The filling should be smooth and pourable but slightly thickened.
- 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.
- Allow the Lemon Lime Icebox Pie to cool completely on a cooling rack, about 1 hour.
- 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!
- Before serving, garnish with fresh lemon and lime slices for that picture-perfect presentation.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 36 mg