Icebox desserts are the old-fashioned name for thick custards that are usually spread over a pie crust and chilled; they set up enough so they cut into neat squares.
I love the combination of sweetened condensed milk with lemon; in fact, that's the base for my Lemon Meringue Pie. This recipe is even easier because there's no need to work with egg whites to make a meringue.
Make this dessert at least six hours ahead of serving time; it's the perfect make-ahead treat for any lazy summer day. And dollop each serving with more whipped cream and a lemon slice. Enjoy.
Lemon Icebox Dessert
- 2 cups crushed graham cracker crumbs
- 1/2 cup butter, melted
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup fresh lemon juice
- 2 cups heavy cream
- 1/2 cup powdered sugar
In medium bowl combine graham cracker crumbs with melted butter; blend well. Press into bottom of 13x9" pan and set aside.
In medium bowl, combine sweetened condensed milk (NOT evaporated) with lemon juice and beat with wire whisk until blended. In another bowl, beat cream with powdered sugar until stiff peaks form. Fold into lemon mixture and spoon over crumb crust. Cover and chill for at least six hours before serving. Serves 8-10
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