Dessert

Loveless Cafe Lemon Icebox Pie

... from Aunt Sandy's Kitchen

• Serves: 6 slices
• Prep Time: 20 minutes
• Cooking: 20 minutes

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Welcome to Aunt Sandy’s Kitchen! Today, we’re making a bright and tangy Lemon Icebox Pie from the famous Loveless Café in Nashville. This Southern classic is creamy, refreshing, and only takes a handful of ingredients. Perfect for spring, summer, or anytime you need a sweet treat.

Ingredients

• 2 Graham Cracker pie crust (9-inch)
• 2 cans (14 ounce) sweetened condensed milk
• 6 egg yolks, large
• ¾ cup freshly squeezed lemon juice (5 to 7 lemons)
• 1¼ tablespoon fresh grated lemon zest
• 2 cup heavy whipping cream
• 3 tablespoons sugar
• ½ teaspoon vanilla extract

Pie Directions

1. Preheat oven to 350°F (176.7°C).
2. Pour the condensed milk in a medium bowl.
3. Whisk in the egg yolks until completely combined.
4. Whisk in the lemon juice and zest.
5. Pour into prepared pie crusts.
6. Place pies on cookie sheets.
7. In preheated oven bake pies for 20 minutes, rotating the pans halfway (10 minutes) through the baking process.
8. Remove from oven allow to cool for 15 minutes.
9. Cover with a sheet of plastic wrap and refrigerate for at least 8 hours, preferably overnight.
10. Before serving, in a mixing bowl combine cream, sugar and vanilla and whip with an electric mixer on high speed until moderately stiff. Ingredient quantities above is enough for both pies.
11. Top the pie with the whipped cream and sprinkle your favorite garnish on top.

Enjoy!