A zesty take on an icebox pie that’s perfect for our temperate winters
Eugenia Uhl Photograph
Satsuma & Meyer Lemon Icebox Pie
2 1/2 cups graham cracker crumbs
1/2 + 1/8 cup sugar
10 tablespoons unsalted butter, melted
1 1/2 cups freshly squeezed satsuma juice (tangerine, Clementine or mandarin orange juice may be substituted)
1/2 cup freshly squeezed Meyer
Zest of 1 orange
Zest of 1/2 lemon
Two 14-ounce cans sweetened condensed milk
2 large egg yolks
Heat oven to 400 degrees. Combine graham cracker crumbs and sugar in a bowl and stir in melted butter with a fork until evenly combined.
Transfer to a 9-inch Springform pan and press into the bottom and halfway up the sides; set aside.
Combine juice, condensed milk, and yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes.
Pour into prepared crust and place Springform pan on a baking sheet. Bake until crust is browned and filling is only slightly set, about 20-25 minutes.
Let pie cool, then freeze until set, at least 2 hours or overnight. Transfer to the refrigerator – remove 15 minutes before serving. Top with whipped cream, if desired.
Original recipe by Suzonne Stirling
For Uptown blogger, baker and crafter Suzonne Stirling, nothing cleanses the palate like a citrusy dessert – especially
after a hearty winter meal. Check out her blog, Urban Comfort, at urbancomfort.typepad.com or visit her on Instagram
@suzonnestirling for more culinary and crafty inspirations.