The latest dessert I made was a Lemon Icebox Tart (which can easily be modified into a pie). I saw a celebrity chef on the Food Network clamoring on how good a Lemon Icebox Pie tasted from this certain restaurant, so I figured I'd try my hand at making my own. It turned out fantastic (in my humble opinion), and my wife and the kids loved it (I did as well... yes, I was bad... couldn't resist so I had a small slice). Here's my recipe for my personal version of Lemon Icebox Tart.
The Hardware:
- 9" Tart Pan
- Aluminum Foil
- Large Bowl
- Whisk
- Food Processor
- Oven
The Ingredients:
- 1 cup of Graham Crackers (roughly about 12-14 pieces)
- 1/4 cup of butter (cut into chunks)
- 3 Egg Yolks
- 350 grams Condensed Milk
- 3 Lemons (zested & juiced)
- 2 teaspoons of Lemon Extract
- Yellow Food Coloring (optional)
- 1 cup of Whipping Cream
- 1 teaspoon of Vanilla Extract
The Procedure:
- Preheat your oven to 350°F.
- Cover the removable bottom of your tart pan in aluminum foil and press down firmly into the shell to ensure evenness.
- In a food processor, pulse the graham crackers, zest of one lemon and the butter until everything comes together to become a crumb like mixture resembling Panko/Japanese bread crumbs.
- With your hands, press the graham mixture into the pan, making sure to cover everything (including the sides) and to tamp everything down nice and tight with a glass or bottle.
- Bake the crust for eight to ten minutes.
- In the meantime, whisk together the egg yolks, lemon extract, condensed milk, zest of two lemons, the juice of the lemons and just enough food coloring to make everything a nice vibrant yellow. Set aside.
- When the crust is done baking, take it out of the oven and pour the milk mixture into the pan, then return it into the oven to bake for twelve to fifteen minutes or until the custard is set.
- After baking, let the tart cool on a rack until it reaches room temperature, then cover with plastic wrap (making sure to press the plastic wrap right onto the filling) and refrigerate overnight.
- When ready to frost, take the tart out of the refrigerator, and whip the cream along with the vanilla extract until stiff peaks form. Spread everything on top of the tart. Consume prodigiously.
Picture of the Final Product:
So there you have it. I hope you enjoy making and eating this treat as much as I did (I apologize for the quality of the picture as I really suck with a camera). Stay tuned for more posts and recipes from your friendly neighborhood demented chef. This is but a small taste of what's to come. Thanks for reading!
