Lemon Icebox Pie

Photo by Cecelia H.
Adapted from thecookingbride.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from thecookingbride.com

Ingredients

  • For the graham cracker crust:

  • 1-1/2

    cups finely crushed cinnamon flavored graham crackers

  • 1/3

    cup unsalted butter, melted

  • 3

    tablespoons granulated sugar

  • For the pie:

  • 3

    eggs

  • 5

    tablespoons freshly squeezed lemon juice

  • 1

    can sweetened condensed milk

  • 1/4

    cup granulated sugar

  • 1/8

    teaspoon cream of tartar

  • 1/2

    teaspoon vanilla

Directions

For the pie crust: 1.Preheat oven to 350 degrees. 2.Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter. 3.Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate. 4.Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding. 5.Make the pie crust first and let it cool unless you are using a store bought pie crust. For the pie: 1.Preheat oven to 350 degrees. 2.Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside. 3.Beat egg yolks until frothy. 4.Add sweetened condensed milk gradually. Leaving the mixer on, add the lemon juice. 5.Once combined, pour mixture into the pie crust. 6.In a separate bowl, beat the reserved egg at medium-high speed whites until soft peaks form. Reduce the speed and slowly add the sugar, the cream of tartar, and vanilla. Increase the speed back to medium-high and continue to beat until stiff peaks form. Top pie with the meringue. 7.Bake pie at 350 degrees for about 10 minutes or until meringue is browned a little on top.

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