Lemon Icebox Pie

I made this for the first time at Mirai. I had a jar of lemon curd I had received as a gift from Ira's mom. RC happened to be visiting at the time and he said it reminded him of one of his favorite pies when he was a kid.

All I did was let Chat GPT know the ingredients I had and what could I make and voila!


With the ingredients you have – a graham cracker pie crust, a jar of lemon curd, two lemons, and sweetened condensed milk – you can make a delicious and easy Lemon Icebox Pie. Here's the recipe:

Ingredients:

  • 1 graham cracker pie crust
  • 1 jar (about 10 ounces) of lemon curd
  • 2 lemons (for zest and juice)
  • 1 can (14 ounces) of sweetened condensed milk
  • Whipped cream (for serving, optional)

Instructions:

  1. Prepare the Filling:

    • In a mixing bowl, combine the lemon curd and sweetened condensed milk. Mix them together until they are well combined.

  2. Zest and Juice the Lemons:

    • Use a grater or zester to extract the zest from the two lemons. Be sure to only grate the yellow part, avoiding the bitter white pith underneath.
    • Cut the lemons in half and extract the juice. You will need about 1/4 cup of lemon juice.

  3. Add Lemon Zest and Juice:

    • Add the lemon zest and freshly squeezed lemon juice to the lemon curd and sweetened condensed milk mixture. Stir well until everything is evenly incorporated.

  4. Fill the Pie Crust:

    • Pour the lemon filling mixture into the graham cracker pie crust, spreading it out evenly.

  5. Chill the Pie:

    • Place the pie in the refrigerator and let it chill for at least 2-3 hours, or until it sets up nicely. The cold temperature will help it firm up.

  6. Serve:

    • Once the Lemon Icebox Pie has set, it's ready to be served. Optionally, you can garnish each slice with a dollop of whipped cream and a sprinkle of additional lemon zest.

This Lemon Icebox Pie is a delightful and refreshing dessert that's perfect for warm weather or any time you're craving something tangy and sweet. Enjoy!

Notes: 

If you follow the Lemon Curd recipe using 2/3 cup juice, you'll lend up with about 10 ounces of curd. Then use exactly 1/4 cup lemon juice in the pie filling plus the can of sweetened condensed milk and you get exactly enough filling for a standard 9 inch pie crust.

Then once it's frozen I top the entire pie with a generous layer of Cool Whipped Topping and let that set in the freezer before putting back the lid, so it can freeze pretty. Then I thought later, it would be nice to add a lemon slice on top, so people know what flavor the filling is.

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