Gluten-Free Lemon Ice Box Pie
I had my first lemon ice box pie in Oakland, CA from Lois the Pie Queen, and absolutely LOVED it. I’ve built this recipe over the years, I’ve now worked it to be gluten-free.
Crust
Ingredients:
225g Gluten-Free Graham Cracker Crust (I used these)
113g Salted Butter (1 stick)
62.5g Cane Sugar
Instructions:
Bake at 350F for 12 minutes, then let cool at room temperature.
Once out of the oven, delicately use a spoon if some parts seem way thicker than others.
Filling
Ingredients:
16oz cream cheese
2 lemons, zest the skin and juice them
14oz canned sweetened condensed milk
fresh mint
Instructions:
Beat cream cheese until well aerated
add lemon juice from the 2 lemons, and sweetened condensed milk, and half of the lemon zest
Beat until well combined, then pour into the cooled pie crust.
Top with remaining lemon zest and mint
Cool in fridge for 2-3 hours, or in the freezer
