Lemon icebox pie cracker#

Add the powdered sugar and vanilla extract, and whip until soft peaks form that hold their shape.

With an electric mixer, whip the cream until it starts to thicken into billowy peaks.

Make the Chantilly Whipped Cream Topping.

Cover with plastic wrap and refrigerate until chilled and set, about 5-6 hours, or overnight.

Cool the pie/tartlets at room temperature for 1 hour.

Bake the individual tartlets on the center oven rack for about 10 minutes, just until the edges are set, but the center is still wobbly.

Bake a whole pie on the center oven rack for about 20-25 minutes, just until the edges are set, but the center is still wobbly.

Whisk in the sweetened condensed milk and sour cream until smooth.

In a bowl, whisk together the lemon juice, lemon zest and egg yolks.

Whisk and Bake the Lemon Custard Filling. The filling ingredients will remain the same. Make the crust with 2 cups crushed graham crackers + 1 teaspoon salt + 10 tbsp melted unsalted butter.

For 8 tartlets (in 4 1/2 inch pans), youРІР‚в„ўll need to increase the crust ingredients a little to have enough for the individual pans.

Bake the crust on the center oven rack for 8 minutes for a whole pie, or 6 minutes for tartlets.

Press the crumbs firmly and evenly against the bottom and all the way up the sides.

Pile the crumbs into the pie pan, or divide evenly between the tartlet pans.Drizzle with the melted butter and toss with a fork until moistened. In a bowl, combine the crushed graham crackers with the salt.If baking individual tartlets, set all the tartlet pans on a baking sheet. Preheat the oven to 325 F, and lightly spray a deep dish pie pan, or 8 tartlet pans, with non-stick baking spray.

Lemon icebox pie cracker#

Instructions Bake the Graham Cracker Crust. Be sure to see the recipe notes to slightly increase the crust when making the individual tarts. Gives the filling a thick, smooth, creamy texture, as well as adds sweetness.Р”В«ake a whole lemon icebox pie, or 8 lemon tarts. Add richness and thicken the custard filling. YouРІР‚в„ўll be using both fresh lemon zest and lemon juice in the filling for flavor and tartness. The crushed graham crackers provide the base for the lemon icebox pie. Since ramekins donРІР‚в„ўt have a removable bottom, you would simply serve the tarts in the ramekins and eat them with a spoon. Ramekins would also be a lovely way to serve the lemon tarts, and shallow ramekins like these would be perfect. You can easily make just half the recipe, too, if you only want 4 individual lemon tarts. IngredientsР”В«esides the ingredients, youРІР‚в„ўll also need a deep-dish pie pan for a whole lemon pie, or 8 individual tartlet pans with removable bottoms, measuring 4 РІР‚вЂњ 4 1/2 inches in diameter. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. ThereРІР‚в„ўs nothing better than real whipped cream to top a cream pie. But pie with meringue topping isnРІР‚в„ўt my thing, so I freeze the leftover egg whites and save them for white cakes and angel food cakes. Since you are only using egg yolks for the filling, youРІР‚в„ўll have six whites leftover which you can certainly whip into a meringue topping, if you like. I upped the lemony goodness in mine with plenty of fresh lemon zest, added a few more egg yolks for extra richness and a bit of sour cream to cut the sweetness of the condensed milk. IРІР‚в„ўd call a lemon icebox pie a cousin to the key lime pie, which basically cooks itself in a very short amount of time due to the reaction of the acidic citrus juice combined with the sweetened condensed milk and egg yolks. Icebox pies are nothing new РІР‚вЂњ IРІР‚в„ўm sure all our grandmothers had their own tried and true recipes. And for a fun twist on a classic lemon icebox pie, I baked individual lemon tarts instead, which are just so pretty and perfectly sized. Soft, sweetened Chantilly whipped cream is a delicious topping.

The filling doesnРІР‚в„ўt take long at all to bake and set up, and then you need only to chill the pie for a few hours before serving. The crust is a buttery, salted, crumbly graham cracker crust, briefly baked to toast the crackers, and then filled with a luscious, creamy, lemon custard filling. A cream pie will always tempt me more than a fruit pie, and this easy lemon icebox pie topped with Chantilly cream is pretty enticing.