Lemon Icebox Pie

Recipe

Ingredients:

Crust:
1 1/4 cups graham cracker crumbs (about 9 whole graham crackers)
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons butter, melted but still warm

Filling:
9 egg yolks
1/3 cup sugar
Zest from 2 lemons
1 1/4 cups lemon juice (about 8 lemons, depending on size)
2 (14 ounce) cans sweetened condensed milk

Topping:
1 (7.5 ounce) package crème fraîche
2 tablespoons powdered sugar
Whipping cream for garnish/topping

Directions:

Crust:

• Place the oven rack in the middle of the oven and preheat to 325 degrees.
• Butter the bottom and sides of a 9″ springform pan.  Cut a piece of parchment paper to fit the bottom; place the parchment paper in the pan and lightly butter (or use cooking spray).
• Melt the butter (I use the microwave) just until soft and melted.
• If you’re using whole graham crackers, break them into even crumbs.  In the small bowl, mix the graham cracker crumbs, sugar, salt and butter until well combined and it holds together.
• Transfer the crust to the prepared pan.  Spread initially with a rubber spatula and, then press firmly over the bottom and up the sides (about 1/4″ – 1/2″) using the bottom of a measuring cup (or similar).  Set aside.

Filling:

• Zest 2 lemons — the peel only, not down to the white part. (I zest mine onto waxed paper.)  This will probably yield about 1 tablespoon.
• Juice the lemons (including the ones you used for the zest) to produce 1 1/4 cups lemon juice.  Strain if you have visible seeds or pulp.
• In the bowl of a standing mixer fitted with the whisk attachment, whisk the eggs yolks and 1/3 cup sugar on medium-high until thick and pale yellow, about 5 minutes.  Add the lemon zest and whisk to combine.
• With the mixer running on low, slowly add the sweetened condensed milk and then the lemon juice and whisk just to combine.
• Place the prepared pan on a cookie sheet and pour the filling mixture into the crust.  Bake for 22 – 25 minutes until the center is set but still a little jiggly.  (Mine started to slightly pull away from the sides of the pan.)  Remove from the oven and cool on a rack for about an hour.

Topping:

• Combine the crème fraîche and powdered sugar until smooth.  Spread evenly over the pie.
• Cover the lemon icebox pie with foil and freeze or refrigerate for 6 hours (or overnight).
• If the pie is frozen, allow to sit at room temperature for 10 minutes before serving.  Garnish with whipping cream and serve.

Note:  Total time includes 6 hours refrigeration time.