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Fetty's lemon icebox pie

Recipe from: 19 August 2014
recipes, pie, dessert

Ingredients 14
Servings 10
Time 00:45


  • CRUST:
  • 1
    pack plain digestive biscuits, crumbed in a food processor – equivalent to 1 cup crumbs
  • 60
    pecan nuts, roughly chopped
  • 2
  • zest of ½ lemon, grated
  • 80
    unsalted butter
  • 4
    large fresh egg yolks, at room temperature
  • zest of ½ lemon, grated
  • 1
    can (440ml) condensed milk
  • juice of 1 lemon (about 125ml)
  • 2
    tubs (500ml) fresh cream
  • 2
    caster sugar



Preheat the oven to 150°C.

While the oven is heating up, make the crust.
In a bowl mix together the digestive biscuit crumbs, chopped pecan nuts, sugar, lemon zest and melted butter. Mix well with a spatula until well combined. If the mixture is too dry add a little more butter, if it’s too wet add a little more digestive biscuit crumbs.

Line a 20cm pie dish with the crust mixture and pat down with your fingers until it’s packed evenly along the bottom and sides of the dish.

Prebake the crust for 10 minutes, remove and let it cool completely.
While the crust prebakes and cools, move onto the filling.

In a bowl beat the egg yolks and lemon zest with an electric beater until light and airy.
Add the condensed milk and beat until well combined.

Stir in the lemon juice and set aside to thicken slightly – about 20 to 30 minutes (the pie crust will take this long to cool).

Reset the oven to 180°C.

When the pie crust is cool pour the lemon filling into the crust and bake for about 15 minutes – the filling should be set but not hard.

Remove from the oven, cover and put the pie in the fridge for 4 hours to overnight.
Just before you’re ready to serve the pie make the topping.

Using an electric beater beat the cream and the caster sugar until thick (be careful not to over-whip the cream).

Either spread the whipped cream over the cold pie or add to a piping bag and with a star tip pipe dollop to cover the cake. Serve immediately.

Recipe reprinted with permission of Damian Ettish.


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