This is a new take on one of my grandmother’s old time favorites! Ice Box Pie. Creamy and Lemony!
1 premade Graham Cracker Crust – 10 inches
2 Cups Whipping Cream
1 14 ounce can sweetened condensed milk
Zest from two Meyer Lemons – finely grated
1/4 Cup Meyer Lemon Juice
1/3 Cup Meyer Limoncello
Using a hand or stand mixer beat the cream until you get soft peaks.
Gently fold in the condensed milk, lemon zest, lemon juice and the limoncello – I use a rubber spatula for this.
Gently spread the lemon mixture into the pie crust.
Place in the freezer until firm 2-4 hours.
Slice and serve!
Return to the freezer any left overs!
You can of course make this with regular lemons.