Whisk filling ingredients; pour into crust. Bake on a baking sheet until set, about 20 minutes. Check the center reaches 160°F with a food thermometer.
Cool briefly; refrigerate within 2 hours. Chill at least 4 hours.
Whip 1½ cups cream with ¼ cup sugar until stiff. Spoon over pie.
Stir curd with remaining tablespoon cream; add on top. Keep refrigerated.
Use pasteurized dairy. Don’t taste the uncooked egg filling. If the room is above 90°F, refrigerate within 1 hour. More care notes on the back.
Recipe: Louisiana Cookin’. Instructions condensed; temperature and cooling guidance added from FDA. Contains milk, egg and wheat; check packaged ingredients for other allergens.
Leave a little room for company.
On the back · From the tree to the table
A little care goes with it.
Louisiana lemons
Meyer lemons give us a local connection. LSU AgCenter places their usual harvest from mid-October into December; look for yellow fruit and allow for the season’s weather. Citrus does not continue to ripen after picking. LSU: growing citrus · Harvest & storage
The published pie calls for fresh lemon juice without specifying a variety. A Meyer-lemon version is a variation to try; it has not been kitchen-tested by the Mansion. LSU supplies the growing guidance and has not endorsed this recipe.
From the tree to the table · Continued
Pick & prepare
Pick from a known food-producing lemon tree, with the owner’s permission. If pesticides were used, follow the label’s waiting period before harvest. If the treatment history is uncertain, choose fruit from a grower who can advise you. EPA label guidance
Wash your hands. Rinse whole lemons under running water and dry with a clean towel before zesting or cutting. Don’t use soap, bleach or detergent on fruit. Discard rotten or moldy lemons. FDA produce guidance
Don’t use fruit that touched floodwater. Washing or peeling cannot reliably make it safe. FDA flood guidance
More lemons than you need? LSU suggests freezing the juice in ice-cube trays, then transferring the cubes to freezer bags. Save some sunshine
Lemon Icebox Pie · Care & keeping
Keep the pie cold
Bake the egg filling to 160°F / 71°C. Lemon juice does not replace that cooking step. Keep the finished pie at 40°F / 4°C or below and eat within 3–4 days.
Limit time out of refrigeration to 2 hours total, or 1 hour above 90°F / 32°C. Discard pie left out longer. Taking it to a gathering? Use an insulated cooler with ice packs. FDA egg and storage guidance
The recipe is credited to Louisiana Cookin’. Harvesting and handling notes draw on LSU AgCenter, UC Cooperative Extension, EPA and FDA. This card is written for the Mansion’s collection.