- Egg yolks 2
- Egg 1 large • 130 kcal
- Sweetened Condensed Milk 3 ½ cans
- Lemon juice 1 cup freshly squeezed
- cracker biscuit 1 prepared graham crust or digestive biscuit crust
- Sour cream 1 1/2 cups
- Sugar 2 tablespoons • 470 kcal
- Vanilla Extract 1 teaspoon
This old-fashioned icebox pie has a crushed biscuit crust, creamy lemon filling, and is topped by a refreshing sour cream layer that is given a quick turn in the oven to bring out all the tastes.
It makes a great alternative to lemon meringue pie, and isn’t too hard for a novice cook to make.
Preheat the oven to 350F/160C fan/gas mark 4.
To make the filling: In a bowl, whisk the egg yolks and the whole egg until thoroughly mixed.
Stir in the sweetened condensed milk, and mix until blended. Stir in the lemon juice, and pour into the pie base.
Put the pie(s) in the middle of the oven, and bake for 25 minutes, or until the outside edges look set and the center is still a little wobbly. Leave the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours, or better still, overnight.
Make the topping: Stir together the sour cream, sugar, and vanilla in a bowl until blended.
One to two hours before you want to serve the pie, preheat the oven to 350ºF/160C fan/gas mark 4.
Spread the topping mixture over the pie, and bake for 10 minutes to set the sour cream.
Remove the pie from the oven, cool for a while, and return to the refrigerator to chill until cold, which should take around 45 minutes. Slice and serve.
Lemon icebox pie will keep for up to 24 hours before serving, so it’s a great make-ahead dessert.