Lemon Ice Box Pie from The Local Palate's June.July 2015 Culinary Class
Photo by Jonathan Boncek

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One 9-inch pie

  • 1 recipe graham cracker pie crust
  • 16 ounces cream cheese, room temperature
  • ¾ cup sugar
  • ⅓ cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons gelatin
  • ¼ cup water
  • ½ cup cream
  1. Use your favorite graham cracker pie crust or try ours. Bake in 350 degree oven until edges begin to brown, about 10 minutes. Let cool.
  2. In mixer, combine cream cheese and sugar with paddle attachment until smooth. Add lemon juice and lemon zest and mix until combined. Sprinkle gelatin over water in medium bowl and “bloom” for 5 minutes.
  3. Add cream to bloomed gelatin and place mixture over double boiler with simmering water. Stir until all gelatin granules have dissolved.
  4. Fill a large bowl with ice. Scrape gelatin mixture into a smaller bowl (one that can fit into ice bowl), and stir gelatin over ice bath until completely cool. If it thickens too much, rewarm over double boiler.
  5. Pour gelatin mixture into cream cheese and mix until smooth. Remove paddle and replace with whisk attachment. Whisk for 2 minutes.
  6. Pour filling into prepared crust. Cover tightly with plastic and place in freezer for at least 8 hours. Before serving, let pie rest at room temperature for 1 hour, slice with a hot knife, and top with homemade whipped cream.

Our lemon version says summer, but try other flavors as seasons shift: pumpkin in the fall, coconut at Christmas, chocolate anytime.

  • from Chef Christina Oxford of The Local Palate's Test Kitchen

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