In addition to my love for vintage styling, I also love to cook and vintage recipes are so fun to recreate! This recipe is an old family favorite: Lemon Ice Box Pie.
My grandmother and mother are not the most culinary people, but my grandmother Haleen was amazingly good at this dessert. Her recipe was very simple. I added a few touches of my own to dress it up a little and incorporate my passion for whipped cream.
This is a simple dessert that doesnt require any baking and works well for any time of year. Some would argue that it is most seasonable in the warmer months, but the freshness of lemon is certainly appreciated with the richness of holiday meals as well. It adds a lightness that offsets the heavy meats and casseroles so common during this time of year.
Ingredients:
1 prepared graham cracker crust
1 can condensed milk
3 lemons, to yield 1/4 c. juice
2 egg yolks
2 tablespoons lemon zest
Vanilla wafers
1 cup whipping cream, whipped with 2 T. sugar
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Step One: Zest lemons, using the fine side of a kitchen grater.
Step Two: Juice lemons, being careful to remove any seeds.
Step Three: Combine lemon juice, egg yolks, and one can condensed milk in mixer bowl.
Step Four: Pour into prepared crust, lined with vanilla wafers.
Step Five: Place into refrigerator to set...about two hours, preferably overnight.
Step Six: Whip cream, add to top of pie. Refrigerate again, to allow ingredients to set again.
Step Seven: Sprinkle with reserved lemon zest. Serve with a glass of cold milk.
Video Tutorial available here:
