Lemon icebox pie

all details

This simple lemony pie was originally made to be frozen with no baking at all, but a short time in the oven really improves the flavour and texture.

Lemon icebox pie.
Lemon icebox pie. Photo: William Meppem

Ingredients

12 digestive biscuits

80g unsalted butter, melted

¼ tsp salt

800ml sweetened condensed milk (2 x 400ml cans)

300ml fresh lemon juice (about 5 lemons)

8 egg yolks

rind of 2 lemons

300ml thickened cream

Method

Heat your oven to 180°C. Line a 20cm springform cake tin with baking paper.

Place the biscuits in a plastic bag and bash with a mallet or pestle to make coarse crumbs. Mix in the melted butter and salt. Press the crumb mixture into the base and sides of the pan. The crumb crust should come about halfway up the sides of the tin.

Mix the condensed milk and lemon juice together. Separately whip the egg yolks and lemon rind together until the egg yolks are pale and slightly aerated (about 3 minutes). Beat in the condensed milk mixture until smooth, and pour into the cake tin.

Bake the cake for 30 minutes until set but still slightly wobbly in the centre. Allow to cool, then transfer to the fridge for at least 4 hours to chill. (You can also freeze the pie overnight if you prefer a frozen texture.)

Whip the cream and spread evenly over the pie. Chill in the fridge for a further 30 minutes before serving.

ADAM'S TIP
There's no rush to finish an icebox pie in one sitting. Cover it and keep it in the freezer for a few months and just cut a slice and eat it frozen when you feel like something sweet.

Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem.

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  • Main Ingredients - Lemon
  • Cuisine - American (US)
  • Course - Dessert
  • Occasion - Afternoon Tea, Birthday, Dinner Party, Family meals, Midweek dinner

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6 comments so far

  • 'Icebox'? Do you mean fridge? And then the sub-head says it's better when cooked?

    Commenter
    Kat
    Location
    Date and time
    February 25, 2016, 3:03PM
  • With any/all of these recipes why isn`t there a calorie count?It would be nice to know what your getting into.

    Commenter
    Screamer
    Location
    Sydney
    Date and time
    February 25, 2016, 5:37PM
  • Keep it for a few...months, Adam? Unlikely.

    Commenter
    Key Lime Fan
    Location
    Date and time
    February 26, 2016, 5:17AM
  • Is it possible to find ordinary pouring/whipping cream in Australia? Nearly all cream here these days has added thickeners - not just a (totally unnecessary) travesty of civilisation but also doesn't produce whipped cream of the light and fluffy consistency shown in the photo. I'm not counting the tiny containers of over-priced non-thickened cream from some specialty dairy somewhere.

    Commenter
    Duke
    Location
    Adelaide
    Date and time
    February 26, 2016, 8:02AM
  • One of my daughters pointed me in the direction of this recipe and I can hardly wait to make it. To answer Duke, yes you can buy plain cream. In NSW it is sold in the major supermarkets under their brands and under Pauls and Dairy Farmers. I often find it is put on a high or very low shelf so it is easy to overlook.

    I'm glad Adam worked out a way to cook this cheesecake because I would be reluctant to just freeze uncooked eggs.

    Commenter
    Everyday Cook
    Location
    Date and time
    March 01, 2016, 8:09PM
  • This recipe was incredibly disappointing. The biscuit crumb was too thin to support the cake and it was impossible to slice, I would suggest adding another 2 digestive biscuits, or perhaps the recipe could include a weight measure in case people are using different brands of digestives? Also I baked for 25 minutes and this was far too long. The cake cracked and the texture was grainy. I will look for a traditional icebox pie recipe next time.

    Commenter
    Kit
    Location
    Melbourne
    Date and time
    March 03, 2016, 3:22PM

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