The sun was setting over my kitchen, casting a golden hue on my counter filled with fresh ingredients. As I stared at the vibrant lemons, an idea sparked in my mind—why not elevate the classic lemon icebox pie with a modern twist? This dessert would not only be a refreshing treat for the senses but also a feast for the eyes, thanks to the use of a siphon to create a light, airy coconut cream topping. Let’s embark on this culinary adventure!

Ingredients

For the Lemon Filling:

  • 1 cup freshly squeezed lemon juice (about 4-6 lemons)
  • 1 cup granulated sugar
  • 1 (14 oz) can sweetened condensed milk
  • 4 large egg yolks
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Whipped Coconut Cream:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 N2O charger (for the siphon)

Instructions

Prepare the crust by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.

In a separate mixing bowl, whisk together the egg yolks and sugar until pale and fluffy. Add the lemon juice, lemon zest, and salt, mixing until well combined. Finally, fold in the sweetened condensed milk until smooth. Pour the lemon filling into the cooled graham cracker crust, smoothing the top with a spatula.

Chill the pie in the refrigerator for at least 4 hours or overnight to allow it to set properly.

While the pie is chilling, let’s prepare the whipped coconut cream. Open the can of coconut milk and scoop out the solidified cream, leaving the liquid behind. In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract.

Transfer the mixture to a whipped cream siphon. Charge the siphon with an N2O charger and shake vigorously to incorporate the air into the cream. Refrigerate for about 30 minutes to thicken slightly.

Once the pie is set and you’re ready to serve, remove it from the refrigerator. Using the siphon, generously pipe the whipped coconut cream on top of the pie in beautiful swirls or peaks. For an extra touch, garnish with lemon slices or zest.

Slice and serve your modern lemon icebox pie, and enjoy the delightful combination of tart lemon and creamy coconut. This dessert is sure to impress both your taste buds and your guests!