Lemon Icebox Pie Tarts
A cousin to key lime pie, lemon icebox pie is quick and easy to make, with a salted graham cracker crust, creamy and tart lemon filling, and pillowy whipped cream topping.
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Equipment
- Deep Dish Pie Pan, or 8 tartlet pans (4 1/2 inches) with Removable Bottoms
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers (about 12-13 crackers or 1 1/2 "sleeves")
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Lemon Filling
- 1 cup freshly squeezed lemon juice (from about 4 large lemons, or 6-8 small lemons)
- 2 tbsp fresh lemon zest
- 6 egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup sour cream
Topping
- 1 ½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
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.
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.
- 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.
Topping
- With an electric mixer, whip the cream until it starts to thicken into billowy peaks. Add the powdered sugar and vanilla, and whip until soft peaks form that hold their shape.
- Serve the pie with the whipped cream.
Notes
- 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.
- Lemon icebox pie/tartlets should be kept refrigerated, covered with plastic wrap, and eaten within 2-3 days.
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