A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top — it's a lovely dessert for a special occasion. This recipe was developed by SAVEUR.com contributor Judy Haubert.
FOR THE CRUST:
- 8 oz. shortbread cookies
- 6 tbsp. coconut oil
- 2 tbsp. agave syrup
FOR THE FILLING:
- 3⁄4 cup sugar, divided
- Peel from two lemons, thinly sliced into strips
- 1⁄3 cup fresh lemon juice
- 14 oz. sweetened condensed milk
- 1⁄2 tsp. vanilla extract
- 2 cups heavy cream
Note: Steps 1 & 2 can be done up to a day in advance. Any leftover filling can be stored in the refrigerator for 2-3 days; dollop over mixed berries and sprinkle with lemon sugar for a simple dessert.
To make this dessert gluten-free: use a gluten-free brand of shortbread or arrowroot cookies such as Shӓr, Mi-Del, Glutino or Ian's, or a homemade gluten-free shortbread.