Friday, June 1, 2012

Lemon and Lavender Icebox Pie

While the weather may have cooled itself off tonight, this week's 80+ temperatures reminded me that summer is definitely here. And since I finished off the last of the Thin Mints last week, I needed a new  frozen treat to keep me cool. Luckily, I found this list of the Huffington Post's 60 favorite pies and got straight to work.

28 oz. sweetened condensed milk
1 1/4 cups lemon juice
2 tbsp grated lemon zest
8 egg yolks
1 tsp lavender extract (want to make your own? click here)
1 graham cracker pie crust (the recipe called for a homemade crust, but I used a store-bought in an attempt to keep the oven off and kitchen cool)

How to
Preheat oven to 325 degrees.

Whisk together the lemon juice and condensed milk. Beat the lemon zest into the egg yolks, pour into milk mixture. Add the lavender extract, stir until smooth.

Pour mixture into the pie crust and bake for 20 minutes or until edges are set and center is jiggly.

Let the pie cool on a wire rack for an hour, then loosely cover with plastic wrap. Freeze for at least 6 hours.

Place pie in refrigerator about an hour before you intend to serve it, this will help the ease of cutting slices and won't give your guests a brain freeze. Add some lemon slices in a pretty pattern in an attempt to make a really easy pie look all fancy and time-consuming ;)

Lemon and Lavender Icebox Pie

This pie was inspired by and adapted from this recipe.

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