Revival’s Lemon Icebox Pie
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons melted unsalted butter
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup plus 2 tablespoons fresh lemon juice
Whipped cream and lemon zest, for garnish
Preheat oven to 325 degrees.
In a medium bowl, whisk together crumbs, sugar and salt. Add butter and stir together until all dry ingredients are coated. Press crumbs into a 9-inch pie pan. Bake 10 minutes. Remove from oven and allow to cool. Leave oven on.
In a medium bowl, whisk condensed milk and egg yolks together. Add juice and whisk until combined. Pour into cooled pie crust. Bake 15 minutes. Remove from oven and allow to cool. Cover and refrigerate at least 8 hours. When ready to serve, top with whipped cream and lemon zest. Serves: 8
Per serving: 325 calories (percent of calories from fat, 42), 6 grams protein, 42 grams carbohydrates, trace fiber, 15 grams fat (8 grams saturated), 143 milligrams cholesterol, 280 milligrams sodium.
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons melted unsalted butter
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup plus 2 tablespoons fresh lemon juice
Whipped cream and lemon zest, for garnish
Preheat oven to 325 degrees.
In a medium bowl, whisk together crumbs, sugar and salt. Add butter and stir together until all dry ingredients are coated. Press crumbs into a 9-inch pie pan. Bake 10 minutes. Remove from oven and allow to cool. Leave oven on.
In a medium bowl, whisk condensed milk and egg yolks together. Add juice and whisk until combined. Pour into cooled pie crust. Bake 15 minutes. Remove from oven and allow to cool. Cover and refrigerate at least 8 hours. When ready to serve, top with whipped cream and lemon zest. Serves: 8
Per serving: 325 calories (percent of calories from fat, 42), 6 grams protein, 42 grams carbohydrates, trace fiber, 15 grams fat (8 grams saturated), 143 milligrams cholesterol, 280 milligrams sodium.
