Lemon Icebox Pie
With so many variations on this recipe, someone needed to figure out which was best—clearly, a job for the test kitchen.
Why This Recipe Works
For just the right balance of sweet-tart flavor and cool, creamy texture, we combine nearly a cup of fresh lemon juice with egg yolks and sweetened condensed milk, making this one of the easiest pie fillings in our repertoire. A mere 15 minutes in the oven inside a buttery graham cracker crust sets the filling, and after it chills, we top it with a generous layer of fluffy whipped cream, sweetened with the extra condensed milk from the filling.
© 2017 America's Test Kitchen. All rights reserved.