Lemon Icebox Pie

by David Guas, Raquel Pelzel

This icebox pie, excerpted from David Guas and Raquel Pelzel's cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party. For a creamy key lime pie-like texture, let it sit out for 10 or 15 minutes before slicing.Makes one 9-inch pie.

---

butter lemons egg yolks cream pure vanilla extract confectioners' sugar

For the crust
14 whole graham crackers
1/4 cup sugar
1/4 tsp. table salt
6 Tbs. unsalted butter, melted and still warm

For the filling
2 (14-oz.) cans sweetened condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
Zest of 2 lemons
8 large egg yolks

For the chantilly cream
2 cups heavy cream
1/2 tsp. vanilla extract
1/4 cup confectioners’ sugar

---

To make the crust

Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling

Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream

Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

photo: Ellen Silverman

From Book DamGoodSweet, pp. 51-53

November 2, 2009

Lemon Poppyseed Pound Cake

Cake:
1 (18.25-ounce) package yellow cake mix (e.g. Duncan Hines Moist
Deluxe)
1 (8-ounce) package brick-style fat-free cream cheese, softened
3/4 cup water
2 large eggs
2 egg whites
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon poppy seeds

Glaze:
1 cup sifted confectioners' sugar
3 to 4 teaspoons fresh lemon juice

To prepare the cake, preheat the oven to 350°F. Spray a 10-inch tube
cake pan with nonstick spray.

With an electric mixer on low speed,
beat the cake mix, cream cheese, water, eggs, egg whites, lemon zest,
lemon juice, and poppy seeds in a large bowl until moistened, about
30 seconds. Increase the mixer speed to medium and beat until well
blended, about 2 minutes.

Pour the batter into the pan.

Bake until a
toothpick inserted into the cake comes out clean, about 40 minutes.


Cool in the pan on a rack 20 minutes. Remove from the pan and cool
completely on the rack.

 To prepare the glaze, stir together the
confectioners' sugar and lemon juice in a medium bowl until the
mixture forms a smooth, thick glaze. Spoon over the top of the cooled
cake, letting it drip down the sides.

162 calories, 3g fat, 1g sat fat, 24mg chol, 256mg sodium,
31g carbs, 0g fiber, 4g protein