These picnic-friendly pies are easy to make and even easier to tote. They keep well, so make them ahead and store them in the refrigerator until you’re ready to serve.
Guess who is ready for a picnic? ME! Sunny days are here at last, and it’s made our little family stretch toward the light like flowers. We’ve been letting the pugs explore uncharted territory (the unsullied front yard) and going on long car rides with our sunglasses on. This kind of mild weather makes me long for a simple kind of picnic; cheese sandwiches, crunchy veggies with dip and portable lemon pie in jars.
I made four desserts for Easter dinner this year: ambrosia salad, chocolate cake, grits pie and lemon pie. All of the desserts were well received, but the lemon pie was the clear favorite. I’ve been making it for years, and there’s a version of it in my second baking book Sea Salt Sweet. It’s perfect for spring and not heavy at all (which is a good thing if you had second helpings of mom’s famous chicken and dumplings *raises hand*). I decided to translate the recipe into single servings, and 4 ounce canning jars were picnic perfect.
This recipe makes about 10 servings if you fill the 4 ounce jars to the top. If you’re packing them for a picnic, fill the jars less full so they can be lidded, and you’ll have a few more servings to pass around.
Lemon Icebox Pie in Jars
Equipment
- 10-12 four oz. jars
Ingredients
- 3/4 cup 75g graham cracker crumbs
- 1 tablespoon unsalted butter melted
- 1 1/4 cups 390g sweetened condensed milk
- 1/2 cup 120ml freshly squeezed lemon juice (about 4 lemons)
- 2 drops yellow food color
- 1 1/4 cups 300 ml heavy whipping cream
- 2 tablespoons granulated sugar
- 6 to 8 fresh whole raspberries
Instructions
- Combine the graham cracker crumbs and butter in a small bowl. Stir together until the crumbs resemble wet sand. Divide been six (or eight) 4 ounce jars. Tamp down the crumbs evenly.
- Combine the condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thickened. Stir in the yellow food coloring.
- In a separate bowl, beat the heavy whipping cream, gradually adding the 2 tablespoons sugar, to stiff peak consistency with an electric mixer. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture.
- Spoon or pipe the lemon pie filling over the crusts. Pipe stars of whipped cream on top of each pie and garnish with a single fresh raspberry. Refrigerate until ready to serve.
Heavenly! This is such a wonderful dessert.
Cheers,
Rosa
Wow these are just TOO cute! Perfect serving size for a little indulgence 🙂
These look and sound wonderful!
How long in advance do you think you can make them please?
Hi Michelle!
I'd say you could make them 2 to 3 days in advance. These pies refrigerate well, and as long as they are covered they'll stay fresh and lovely for 2 to 3 more days.
These so delicious and awesome beautiful picture<>
Hi, can i change it to freshly squeezed orange juice instead of freshly squeezed lemon juice? Or can i mix both of them? Thank you
Hi! I've never used orange juice in this recipe (only lime juice), but I don't see why it wouldn't work. You may want to taste-test after mixing the juice and sweetened condensed milk to see if the orange flavor is strong enough. If it's not you could add some orange zest or even a teaspoon of orange extract or a few drops of orange oil.
You and me both!! I can't wait for picnic weather! The sun is out, but it's not warm enough yet – but soon! And I would love to have these as part of my first picnic this year! Lemon is just a refreshing treat after a meal!
This is such a nice desert
These lemon pies are well presented in the Mason jars! They also make a nice, light treat on warmer days. You can easily substitute lime for lemons if you want to try something different.
Heather, I loove your recipes and I have a request. Please post a mint chocolate chip cupcake recipe with mint oils (we don't get mint extract, here)
I know this is an older post and I have made these in the mini jars many times but do you know if this recipe will fit in a standard pie plate or would I have to double it? They are delicious!
Hi Patricia!
Yes this will fit in a pie pan, but you’ll want to double the crust ingredients to have a good base for a 9″ pie.
Do you think it would still look cute if I leave off the whipped cream? I am trying to simplify as I prepare this and other food for a bridal shower. I would still add the raspberry.
Hi Stacy – I think that would still look beautiful! Sorry for the confusion. If you’re not using the whipped cream and filling the jars more with the pie filling, you’d get 6-8 servings.
Thank you!
Also it says to use 10 to 12 four oz. jars, but in the actual directions it says 6 to 8. How many should I expect one recipe to make? Thank you!