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There’s nothing better than real whipped cream to top a cream pie. But pie with meringue topping isn’t my thing, so I freeze the leftover egg whites and save them for white cakes and angel food cakes. Since you are only using egg yolks for the filling, you’ll have six whites leftover which you can certainly whip into a meringue topping, if you like. I upped the lemony goodness in mine with plenty of fresh lemon zest, added a few more egg yolks for extra richness and a bit of sour cream to cut the sweetness of the condensed milk. I’d call a lemon icebox pie a cousin to the key lime pie, which basically cooks itself in a very short amount of time due to the reaction of the acidic citrus juice combined with the sweetened condensed milk and egg yolks. Icebox pies are nothing new – I’m sure all our grandmothers had their own tried and true recipes. And for a fun twist on a classic lemon icebox pie, I baked individual lemon tarts instead, which are just so pretty and perfectly sized. Soft, sweetened Chantilly whipped cream is a delicious topping. The filling doesn’t take long at all to bake and set up, and then you need only to chill the pie for a few hours before serving. The crust is a buttery, salted, crumbly graham cracker crust, briefly baked to toast the crackers, and then filled with a luscious, creamy, lemon custard filling.
A cream pie will always tempt me more than a fruit pie, and this easy lemon icebox pie topped with Chantilly cream is pretty enticing.
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