Lemon Icebox Pie

Summer has made me look toward Southern cooks for ways to cool down through food. I had heard about lemon icebox pie, but I never made it.

It was so easy I am now ashamed it took me so long to come to this recipe. I should have known as it came from one of my oldest Southern cookbooks, Screen Doors and Sweet Tea. Martha Hall Foose, at the time of the publication of the book, was the executive chef of the Viking Cooking School, who taught her students Southern food with contemporary twists.

I hope she would approve of my twist which was to purchase the graham cracker crust so I could limit the time my oven needed to be on. The consistency of the finished pie, made with condensed milk, egg yolks, lemon zest, and lemon juice, reminded me of my key lime pie recipe. The only difference is I baked this pie for ten minutes at 350 degrees whereas my key lime pie was reverse baked in a hot oven turned off as the pie went in.

I have been looking for more of these types of recipes. Sweet tea pie may be on the horizon!