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
- 10-12 four oz. jars
- 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
- 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.