Lemon Ice Box Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, granulated sugar and salt. Melt the butter and pour over crumb mixture; stir until evenly combined and texture resembles wet sand.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (or a 9-inch tart pan with removable bottom) to create a compact crust. Use the bottom of a measuring cup to press tightly.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and allow to cool completely on a wire rack while preparing filling. Reduce oven to 325°F (160°C) if you like a slightly browner crust on a second bake (optional).

Make filling

In a large bowl whisk together sweetened condensed milk, fresh lemon juice, lemon zest, egg yolks, vanilla extract, and salt until smooth and pale. Whisk vigorously about 1–2 minutes to incorporate air. The acid from the lemon will slightly thicken the mixture.

Pour filling into the cooled graham cracker crust and smooth the top with an offset spatula. Cover tightly with plastic wrap.

Chill the pie in the refrigerator for at least 4 hours, preferably overnight, until set (this is the ‘icebox’ step).

Cook and strain

In a small saucepan, combine raspberries and powdered sugar. Cook over medium heat, stirring occasionally, until raspberries break down and sauce is bubbling, about 4–6 minutes. Add lemon juice and 1 teaspoon water only if sauce seems too thick.

Remove from heat and press the sauce through a fine-mesh sieve into a bowl to remove seeds. Use a spoon to push through as much puree as possible. Taste and adjust sweetness if needed. Let sauce cool to room temperature, then refrigerate until ready to assemble.

Candy the lemon slices

Thinly slice the lemon (about 1/8-inch thick), removing any seeds. In a small skillet or saucepan bring 1/2 cup water and 1/2 cup granulated sugar to a simmer, stirring until sugar dissolves. Add lemon slices in a single layer and simmer gently for 6–8 minutes until peel becomes translucent.

Using tongs, transfer lemon slices to a wire rack set over a tray to catch drips. If desired, sprinkle coarse sugar on both sides of the warm slices for extra sparkle. Let cool and dry for at least 30 minutes. Reserve a few whole slices for garnish and chop remaining slices into thin strips for serving if you like.

Whip cream

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the freezer (optional). Pour chilled heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness. Do not overbeat.

To assemble, remove the chilled pie from the refrigerator. Spoon 1/3–1/2 cup of raspberry sauce over the center of the pie and use a spatula or the back of a spoon to make a decorative swirl, leaving some rim of crust visible. Dollop or pipe whipped cream around the center or in rosettes along the edge, as desired.

Arrange candied lemon slices on top of the whipped cream or center; reserve a few for serving. Optionally drizzle a little extra raspberry sauce over the whipped cream for color.

Return the assembled pie to the refrigerator for 15–30 minutes to marry flavors, then slice with a warm, clean knife (wipe between cuts) and serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.