Lemon Icebox Pie

Lemon Icebox Pie

Photo by carolyn c.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • 3

    egg whites

  • dash cream of tartar

  • 1

    cup sugar

  • cup lemon juice

  • 1

    tablespoon grated lemon peel

  • 1-½

    cups whipping cream

  • 1

    baked & cooled 9-inch pie shell or Graham cracker crust


Directions: 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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