New Orleans Lemon Pie Recipes

CLANCY'S LEMON ICE BOX PIE

Steps:

• Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
• In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
• Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
• Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

NEW ORLEANS LEMON PIE

Steps:

• Bake graham cracker crust according to package directions.
• In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
• In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
• Add the half-and-half, egg yolks, and lemon rind and stir well.
• Place the container over the water and adjust the heat to maintain a lively simmer.
• Stir with a whisk until the filling is very warm.
• Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
• Remove from the heat and set aside.
• Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
• Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
• Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
• Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
• Serve cold.