When life gives you lemons, use it to make this pie! The filling is pure heaven, not too sweet, and full of tartness from lemon juice and zest. If you like, you can speed things up with a premade graham cracker crust, but don't compromise when it comes to using fresh lemons.
I made the graham crust recipe to go with this lemon buttermilk icebox pie. The 1 tsp of kosher salt was way over the top for me. Maybe salty crust is a thing that I'm not used to, but this was strange and distracting to me. I will omit it or greatly reduce it next time . Otherwise, it would have been amazing, I'm certain! The pie itself was great, and I see that the other reviewer used a pre-made graham crust. That would have been a better choice in lieu of the salty one mine had.
Read MoreThis pie was delicious. Even my extremely picky husband gave this 10 stars. I used a premade graham cracker crust, which tasted fine. The filling was pure heaven. It was fairly quick to make. The most time consuming part to me was squeezing all the lemons. It would be tempting to try bottled lemon juice to speed things up...but if that doesn't work it is still worth the time. You will love this pie.
Read MoreI love lemon with the tart taste. Nothing worse to me than sweet lemon flavor. I had a graham cracker crust (premade) so I used that instead of making crust. Used a heaping tablespoon of lemon zest. Very easy to make, will make it again for sure.
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