Soda Cracker Lemon Icebox Pie
Serves 1
Directions
- 1Preheat oven to 350°F / 175°C if baking the crust.
- 2Mix crushed crackers, sugar, and melted butter until evenly coated and crumbly like damp sand.
- 3Press firmly into a 9 inch (23 cm) pie plate, covering the bottom and sides.
- 4Bake 8 minutes for a crisp sturdy crust (recommended but optional).
- 5Cool completely before filling.
- 6Whisk condensed milk, lemon juice, and lemon zest until smooth and thickened.
- 7If using egg yolks, whisk in until fully combined.
- 8Pour filling into cooled crust and smooth the top.
- 9Refrigerate at least 4 hours, preferably overnight, until fully firm.
- 10The pie should slice cleanly and hold its shape.
- 11If using eggs, after filling the crust, bake at 325°F / 165°C for 10 to 15 minutes.
- 12Cool completely, then refrigerate.
- 13Serve cold.
Ingredients
- 1.5 cups crushed soda crackers
- 0.33 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 1 can sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 egg yolks
Equipment
ovenpie platewhisk
Tips
- Bake briefly if using eggs to gently cook them while keeping the classic texture.
- Skip egg yolks completely for a no-egg option.
- Optional toppings include whipped cream, meringue, or fresh lemon zest.
Related recipes
Chocolate Stuffed Cookie Pie
American · Dessert35m
Boxed Cake Mix Upgrade
American · Dessert
Vegan Almond Joys
American · Dessert
Harvey Wallbanger Cake
American · Dessert
Vegan Lemonade Pie
American · Dessert
Water Pie
American · Dessert1h
Oatmeal Apple Walnut Cookies
American · Dessert
Storebought Frosting Hack
American · Dessert
Copycat Krispy Kreme Donuts
American · Dessert
Brown Butter Banana Coffee Cake
American · Dessert
Raspberry Buttermilk Cake
American · Dessert1h
Brown butter banana bread cookies
American · Dessert