I must have eaten a lot of dessert as a kid. My grandmother cooked for us all the time and she was partial to desserts. It is a good thing that my sister and I spent every afternoon riding our bikes around the neighborhood until dark (the 1970s – we had to deal with Richard Nixon, but at least our children could wander our suburban neighborhoods without fear). My grandmother regularly made two “ice box” desserts, this one and a peppermint ice cream dessert made with Thrifty Drugstore ice cream (I’m going to post my updated version of this dessert soon). The only issue with this recipe that is worth mentioning is that it, like many of my grandmother’s recipes, includes raw eggs. You can now buy pasteurized egg whites and although they look a bit different than regular egg whites – they beat just fine. If you aren’t worried about raw eggs, do it the old fashioned way.
Ice Box Lemon Pie (9 servings)
- 3 egg yolks
- ½ cup + 3 tablespoons sugar
- juice, rind and pulp of 1 lemon
- 1 cup heavy cream, whipped
- 3 egg whites (I use pasteurized whites)
- Graham Crackers
Over low heat cook egg yolks, a ½ cup sugar and lemon juice, pulp and rind until it forms a thick custard.
Fold in whipped cream. Add 3 tablespoons sugar to the egg whites. Beat until stiff but not dry. Fold those into the cream/lemon mixture.
Crush Graham crackers and line a 9 x 9 pan with the crumbs. Pour in lemon mixture. Sprinkle more graham cracker crumbs on top. Freeze. Enjoy!