Lemon Icebox Pie
Executive pastry chef Shaun Davis
Cotton Blues Kitchen + Marketplace
This classic Southern dessert offers a tart lemon counterpoint to the sweet components. An icebox dessert is traditionally made with layers of thin cookie wafers or a cookie crust, and pastry chef Shaun Davis of Cotton Blues Kitchen combines two varieties—gingersnaps and vanilla wafers—to form the crust for this cool summer pie. Swirls of meringue form the topping.
3 oz. vanilla wafer cookies
8 oz. gingersnap cookies
3½ oz. unsalted butter, melted
33 oz. sweetened condensed milk
5 egg yolks
7 oz. lemon juice
Grated zest of 3 lemons
8 oz. egg whites
1 lb. granulated sugar
1. Preheat oven to 325 F. For crust, in food processor, pulse vanilla wafers and gingersnaps until finely ground. Add melted butter and pulse until thoroughly distributed. Press crust mixture into a 10-inch pie pan. Bake about 8 minutes or until fragrant and dry; set aside.
2. For filling, In bowl, whisk together sweetened condensed milk and lemon juice until fully incorporated. In a separate bowl, whisk together lemon zest and egg yolks until blended and zest is fully incorporated.
3. Whisk yolk mixture into sweetened condensed milk mixture until incorporated. Pour into crust.
4. Bake pie 8 minutes; cool and then chill completely before topping.
5. Meanwhile, for Italian meringue, in the bowl of electric mixer, whisk together egg whites and granulated sugar. Place saucepan over a pot of simmering water and whisk frequently until sugar is dissolved and temperature reaches about 120 F.
6. Remove from heat and secure bowl to mixer. Whip mixture for about 8 minutes or until fluffy. Pipe onto chilled pie filling and then torch.