Lemon Icebox Pie in Jars
These no-bake pies are quick to make and are picnic-perfect in little jars. Bursting with lemon flavor and a buttery graham cracker crust. These can be made a few days ahead and kept chilled in the refrigerator.
Equipment
- 10 four oz. jars
Ingredients
- 3/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter melted
- 1 1/4 cups sweetened condensed milk
- 1/2 cup lemon juice (about 4 lemons) freshly squeezed
- 2 drops yellow food color
- 1 1/4 cups 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 ten 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.
Notes
Yield is variable. You'll get more servings if you don't fill the jars to the top (for lidding) or you could fill them to the top if you don't need to tote them for picnicking purposes.
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