blueberry lemon poke cake
There are some desserts that feel like a whisper of summer, even in the dead of winter. For me, that dessert is Lemon Icebox Pie. I still remember the first time I tasted it—a bright, cool slice served on a sweltering July afternoon at my grandmother’s farmhouse table. The filling was so silky and tart it made my eyes water, but the sweet, buttery crust brought everything back into perfect balance. No oven heat required, no complicated custard—just a handful of ingredients and a little patience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 slices 1x
Ingredients
**For the Crust:**
1 ½ cups graham cracker crumbs (about 12 full sheets)
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
**For the Filling:**
1 (14-ounce) can sweetened condensed milk
½ cup fresh lemon juice (from about 3–4 large lemons)
1 tablespoon lemon zest (plus more for garnish)
3 large egg yolks
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
**For the Topping:**
½ cup heavy whipping cream
1 tablespoon powdered sugar
Extra lemon zest and thin lemon slices for garnish
Instructions
You’ll notice this recipe comes together in just a few easy steps. The key is patience—the fridge does all the heavy lifting here.
Nutrition
- Calories: 410
- Sugar: 37g
- Sodium: 310mg
- Fat: 24g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g