Lemon Curd Icebox Pie

Swirled with lemon curd and whipped cream, this sweet, refreshing pie is a quintessential summer dessert.

Lemon Curd Icebox Pie
Yields: 1 (9-Inch) Pie
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • ¼ cup plus 2 tablespoons confectioners’ sugar, divided
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 teaspoons lemon zest
  • 1 cup fresh lemon juice
  • 2 large egg yolks
  • 1½ cups plus 1 tablespoon heavy whipping cream, chilled and divided
  • ½ cup prepared lemon curd
  1. Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, and 2 tablespoons confectioners’ sugar. Press crumb mixture into bottom and up sides of prepared plate.
  3. Bake for 5 minutes. Let cool slightly. Place on a baking sheet.
  4. In a large glass bowl, whisk together condensed milk, lemon zest and juice, and egg yolks. Pour filling into prepared crust.
  5. Bake until filling is set, about 20 minutes. Refrigerate for at least 4 hours or overnight.
  6. In a large bowl, beat 1½ cups cold cream and remaining ¼ cup confectioners’ sugar with a mixer at medium-high speed until stiff peaks form. Spread whipped cream onto pie.
  7. In a small bowl, whisk together lemon curd and remaining 1 tablespoon cold cream. Spread mixture onto pie. Refrigerate until ready to serve.