LEMON ICEBOX PIE WITH SODA CRACKER CRUST

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SODA CRACKER CRUST

INGREDIENTS:

1½ cups crushed soda crackers (about 40 crackers / 120 g)

⅓ cup granulated sugar (67 g)

½ cup unsalted butter, melted (113 g)

LEMON FILLING

INGREDIENTS:

1 can sweetened condensed milk (14 oz / 396 g)

½ cup fresh lemon juice (120 ml)

1 tablespoon lemon zest (6 g)

2 egg yolks (optional, traditional for richness)

Anweisungen

SODA CRACKER CRUST:

Preheat oven to 350°F / 175°C if baking the crust.

Mix crushed crackers, sugar, and melted butter until evenly coated and crumbly like damp sand.

Press firmly into a 9 inch (23 cm) pie plate, covering the bottom and sides.

Bake 8 minutes for a crisp sturdy crust (recommended but optional).

Cool completely before filling.

LEMON FILLING:

Whisk condensed milk, lemon juice, and lemon zest until smooth and thickened.

If using egg yolks, whisk in until fully combined.

Pour filling into cooled crust and smooth the top.

SAFER MODERN OPTIONS

OPTION 1: Bake briefly if using eggs

After filling the crust, bake at 325°F / 165°C for 10 to 15 minutes.

Cool completely, then refrigerate.

This gently cooks the eggs while keeping the classic texture.

OPTION 2: No eggs

Skip egg yolks completely.

Mix condensed milk, lemon juice, and zest, then chill until set.

CHILL & SET:

Refrigerate at least 4 hours, preferably overnight, until fully firm.

The pie should slice cleanly and hold its shape.

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