Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup fresh lemon juice
- 1/2 cup unsalted butter, cut into small pieces
- 4 large egg yolks
- 1 tablespoon lemon zest
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Whisk in the lemon juice and butter until smooth.
3. In a separate bowl, whisk together the egg yolks and lemon zest.
4. Gradually whisk the egg mixture into the lemon mixture.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 8-10 minutes.
6. Remove from heat and strain the mixture through a fine mesh strainer into a mixing bowl.
7. Cover the surface of the lemon curd with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
8. Once the lemon curd is chilled, beat the heavy cream and powdered sugar together until stiff peaks form.
9. Fold the whipped cream into the lemon curd until well combined.
10. Pour the mixture into the graham cracker crust and smooth the top with a spatula.
11. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 6 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator (35-40°F)
Serving size:
8 servings
Nutritional information:
Calories: 490
Fat: 32g
Saturated Fat: 19g
Cholesterol: 174mg
Sodium: 185mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 36g
Protein: 3g
Substitutions for ingredients:
- Graham cracker crust: You can use a pre-made shortbread or chocolate cookie crust instead.
- Lemon juice: You can use bottled lemon juice instead of fresh lemon juice, but the flavor won't be as bright.
- Heavy cream: You can use whipped topping or whipped coconut cream instead of heavy cream.
Variations:
- Lime Curd Icebox Pie: Substitute lime juice and zest for the lemon juice and zest.
- Orange Curd Icebox Pie: Substitute orange juice and zest for the lemon juice and zest.
- Raspberry Lemon Curd Icebox Pie: Fold in 1 cup of fresh raspberries into the lemon curd mixture before pouring into the crust.
Tips and tricks:
- Make sure to strain the lemon curd mixture to remove any lumps or bits of cooked egg.
- Chill the mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the cream to help it whip faster.
- Use a hot knife to slice the pie for clean slices.
Storage instructions:
Store the Lemon Curd Icebox Pie in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
- Garnish the pie with fresh lemon slices or zest.
- Dust the top of the pie with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a light and refreshing salad for a complete meal.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the lemon curd mixture is not thickening, increase the heat slightly and continue whisking until it thickens.
- If the whipped cream is over-beaten, it will become grainy and separate. Stop beating as soon as stiff peaks form.
Food safety advice:
- Make sure to cook the lemon curd mixture until it comes to a boil to ensure that the eggs are fully cooked.
- Store the pie in the refrigerator at all times to prevent bacterial growth.
Food history:
Icebox pies became popular in the early 20th century when refrigerators became more common in households. They were a convenient and easy way to make a dessert without having to use an oven.
Flavor profiles:
This Lemon Curd Icebox Pie has a bright and tangy lemon flavor with a creamy and smooth texture.
Serving suggestions:
Serve this pie as a refreshing and light dessert after a meal or as a sweet treat for a summer gathering.
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