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Lemon Icebox Pie


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Rate this recipe 4.5/5 (28 Votes)


  • Ingredients:
  • 3 egg whites
  • dash cream of tartar
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups whipping cream
  • 1 baked & cooled 9-inch pie shell or Graham cracker crust



Step 1

1.Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add the lemon juice, then the peel. The mixture will deflate a bit as you do this: don't worry!
2. In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days.
3. Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.


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