Lemon Icebox Pie Recipe

Fruit-Forward Desserts

Like apples and cinnamon or berries and cream, some things just go together. Fruit-forward desserts make the most of the complex flavors that fruits have to offer, from syrupy sweetness to bright, tangy bursts. Here, we share five recipes from the minds of local chefs that are guaranteed to have guests coming back for seconds.

Photos by Kristina Armstrong

“This recipe is an adaptation from one of the first kitchens I worked in outside of culinary school! It’s a great base recipe to add to – macerating a seasonal fruit for the top or substituting the citrus or cookies used. We introduced the ice cream version on the Spring 2018 menu, and it’s been a seasonal staple since!” Chef Ashley Bottomsv

A slice of lemon cheesecake with whipped cream sits on a plate, surrounded by fresh lemons and a scoop of ice cream.

Lemon Icebox Pie

Chef Ashley Bottoms

Lemon lovers rejoice! This icebox pie delivers custardy citrusy goodness balanced with sweet whipped topping.

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Course Dessert

Cuisine American

Servings 10

Ingredients

For the lemon curd

4 cups 908g sugar
Zest of 8 lemons
2 cups lemon juice
4 eggs whole
16 egg yolks 288g
1 lb. 454g unsalted butter, cubed
3 cups heavy cream

For the crust

1 8.8 oz. package Biscoff cookies
5 oz. unsalted butter melted
Pinch of kosher salt

Instructions

Prepare the lemon curd the day before or at least 6 hours before serving to allow adequate cooling time.
In a heatproof bowl, rub together sugar and lemon zest to release the oils (this can be done a day in advance and refrigerated).
Juice lemons, enough for 2 full cups.
Add lemon juice to bowl with the sugar zest mixture and place over a double boiler, allowing the mixture to dissolve.
Meanwhile, prep the eggs and egg yolks in a separate bowl, and cube butter.
Temper dissolved sugar mixture into the eggs and transfer back to the double broiler (at this point, you need to stir continuously).
Chip in the butter until it is fully incorporated and stir until the mixture reaches 170°.
Then, remove from heat and strain curd through a fine mesh sieve.
Transfer curd into a shallow pan and cover the surface entirely with a plastic wrap so a skin does not form; transfer to a refrigerator.
For the crust, pulse cookies in a food processor until finely ground.
Add melted butter and pinch of salt, stirring until evenly coated and sandy in texture.
Press the crust mixture into a parchment-lined, 8-inch springform pan.
Bake the crust at 350° for 10-12 minutes until slightly toasted, and set aside to cool.
When the curd is cooled, set aside about 1 cup and layer it evenly over the cooled pie crust.
In another bowl, whip the heavy cream until stiff peaks form, then fold in the remaining lemon curd until no streaks remain.
Layer the whipped mixture over the lemon curd.
Place the pie in a freezer for at least 2 hours; move to the refrigerator 1 hour before serving.

Keyword Frozen, Icebox, Lemon Pie, Pie