Ingredients

 
For the crust
  • 2 CUPS FINELY CRUSHED GRAHAM CRACKER CRUMBS
  • 1∕3 CUP SUGAR
  • 1∕4 TEASPOON KOSHER SALT
  • 8 TABLESPOONS (1 STICK) UNSALTED BUTTER, MELTED
For the filling
  • ONE 14-OUNCE CAN SWEETENED CONDENSED MILK
  • 4 EXTRA LARGE EGG YOLKS
  • 1∕3 CUP SUGAR
  • 2 TABLESPOONS GRATED LEMON ZEST
  • 3∕4 CUP FRESH LEMON JUICE
For the topping
  • WHIPPED CREAM
  • CANDIED LEMON PEEL
For the crust
  • 2 CUPS FINELY CRUSHED GRAHAM CRACKER CRUMBS
  • 1∕3 CUP SUGAR
  • 1∕4 TEASPOON KOSHER SALT
  • 8 TABLESPOONS (1 STICK) UNSALTED BUTTER, MELTED
For the filling
  • ONE 14-OUNCE CAN SWEETENED CONDENSED MILK
  • 4 EXTRA LARGE EGG YOLKS
  • 1∕3 CUP SUGAR
  • 2 TABLESPOONS GRATED LEMON ZEST
  • 3∕4 CUP FRESH LEMON JUICE
For the topping
  • WHIPPED CREAM
  • CANDIED LEMON PEEL
 

Time:

  • PREP TIME: 30 MINUTES
  • INACTIVE PREP TIME: 30 MINUTES TO COOL CRUST, 2 HOURS TO FREEZE
  • COOK TIME: 12 MINUTES

 

Serves: 8

You can find more in the book.

Frozen Lemon Cream Pie

FOR THE CRUST
Preheat oven to 350°F.

In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake 12 minutes. Let cool completely.

FOR THE FILLING
In a large bowl, combine the condensed milk, egg yolks, sugar, lemon zest and juice. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.

FOR THE TOPPING
Top with whipped cream and garnish with candied lemon peel.