This simple lemony pie was originally made to be frozen with no baking at all, but a short time in the oven really improves the flavour and texture.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