Lemon Icebox Pie Tarts

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. 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. The filling doesn’t take long at all to bake and set up, and then you need only to chill the pie for a few hours before serving. Soft, sweetened Chantilly whipped cream is a delicious topping. 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.

Icebox pies are nothing new – I’m sure all our grandmothers had their own tried and true recipes. I’d 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.  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.

Since you are only using egg yolks for the filling, you’ll have six whites leftover which you can certainly whip into a meringue topping, if you like.  But pie with meringue topping isn’t my thing, so I freeze the leftover egg whites and save them for white cakes and angel food cakes. There’s nothing better than real whipped cream to top a cream pie.

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Ingredients

Besides the ingredients, you’ll also need a deep-dish pie pan for a whole lemon pie, or 8 individual tartlet pans with removable bottoms, measuring 4 – 4 1/2 inches in diameter. You can easily make just half the recipe, too, if you only want 4 individual lemon tarts. Ramekins would also be a lovely way to serve the lemon tarts, and shallow ramekins like these would be perfect. Since ramekins don’t have a removable bottom, you would simply serve the tarts in the ramekins and eat them with a spoon.

Graham Cracker Crust

• Graham Crackers. The crushed graham crackers provide the base for the lemon icebox pie.
• Coarse Kosher Salt. Balances the sweetness.
• Unsalted Butter. Melted butter binds the crust together.

Lemon Filling

• Lemons. You’ll be using both fresh lemon zest and lemon juice in the filling for flavor and tartness.
• Egg Yolks. Add richness and thicken the custard filling.
• Sweetened Condensed Milk. Gives the filling a thick, smooth, creamy texture, as well as adds sweetness.
• Sour Cream. Adds a rich, tangy flavor.

Bake a whole lemon icebox pie, or 8 lemon tarts. Be sure to see the recipe notes to slightly increase the crust when making the individual tarts.

Instructions

Bake the Graham Cracker Crust.

• Preheat the oven to 325 F, and lightly spray a deep dish pie pan, or 8 tartlet pans, with non-stick baking spray. If baking individual tartlets, set all the tartlet pans on a baking sheet.
• In a bowl, combine the crushed graham crackers with the salt. Drizzle with the melted butter and toss with a fork until moistened.
• Pile the crumbs into the pie pan, or divide evenly between the tartlet pans. Press the crumbs firmly and evenly against the bottom and all the way up the sides.
• Bake the crust on the center oven rack for 8 minutes for a whole pie, or 6 minutes for tartlets. Set aside to cool for about 10 minutes.
• For 8 tartlets (in 4 1/2 inch pans), you’ll need to increase the crust ingredients a little to have enough for the individual pans.  Make the crust with 2 cups crushed graham crackers + 1 teaspoon salt + 10 tbsp melted unsalted butter.  The filling ingredients will remain the same.

Whisk and Bake the Lemon Custard Filling.

• In a bowl, whisk together the lemon juice, lemon zest and egg yolks. Whisk in the sweetened condensed milk and sour cream until smooth. Slowly pour the filling into the crust.
• 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.
• 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.

Chill the Lemon Pie.

• Cool the pie/tartlets at room temperature for 1 hour.
• Cover with plastic wrap and refrigerate until chilled and set, about 5-6 hours, or overnight.

Make the Chantilly Whipped Cream Topping.

• With an electric mixer, whip the cream until it starts to thicken into billowy peaks. Add the powdered sugar and vanilla extract, and whip until soft peaks form that hold their shape.
• Serve the pie with the whipped cream.
• If you like, garnish the pie or tarts with freshly grated lemon zest.

Frequently Asked Questions

What is an icebox pie?

A lemon icebox pie is a retro dessert comprised of a graham cracker crust, with a filling of lemon juice, egg yolks and sweetened condensed milk. It’s similar to a key lime pie, and both require very short bake times, since the acid in the citrus juice reacts with the sweetened condensed milk to quickly thicken and set the pie. There are no-bake versions of icebox pies, too, which might contain cream cheese instead of egg yolks.

What can I use instead of the graham crackers for the crust?

Besides graham crackers, you can use digestive biscuits, vanilla wafers, shortbread cookies or even ginger snaps (crunchy, not soft-baked).

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk and sweetened condensed milk are completely different ingredients and are not interchangeable.

How should I use up the leftover egg whites?

There are so many ways to use up leftover egg whites, so you should never throw them away. I’ll add one or two whites to scrambled eggs for breakfast the next day, or blend them into a smoothie. You can make French macarons, meringues, or a pavlova. If you like, make a meringue topping for your lemon pie, instead of whipped cream. And, of course, there’s white velvet cake (requires 6 egg whites) and angel food cake (requires 12 egg whites). I will usually pour the egg whites into a small freezer bag, label it with the date and quantity, and then freeze them until I need them for a white cake or a batch of macarons.

Can I make an orange pie by substituting orange juice for the lemon juice?

Although orange juice is sweeter and less acidic than lemon juice, it will certainly work in this recipe for an orange custard pie. Go easy on the orange zest, though, just a teaspoon or so, since too much orange zest can taste bitter.

How long does lemon pie stay fresh?

You should store leftover pie in the refrigerator, loosely covered. It’s best eaten within 2-3 days.

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