lemon icebox pie
There are few things my husband asks for on a regular basis, this Lemon Icebox Pie is one of them. I find Lemon Icebox Pie to be such a tried and true southern recipe. With very little ingredients, it is so easy to throw together and please any and all guests with. Especially on these bitterly hot summer days and nights, cooling off with a refreshing citrus pie.
Growing up I never liked meringue and honestly I am still not the biggest fan. However, cool whip just doesn't work here. Regular whipped cream doesn't work here either. There is some sort of satisfaction from making your own meringue actually work and form that it tastes absolutely divine. SO, for all those confused about how a Lemon Icebox Pie should be: graham cracker crust, not flour crust; meringue topping, nothing else; no cream cheese!!!
So whether you're trying to satisfy the sweet tooth of your spouse or just yourself, I would run to the store and grab the, very few might I add, ingredients to make this perfect Lemon Icebox Pie!
Lemon Icebox Pie
Graham Cracker Crust
- 1 1/2 cups finely ground graham crackers, about 14 full crackers
- 1/4 cup sugar
- 6 tablespoons butter, melted + 1 tablespoon, cold
1. Preheat oven to 350.
2. Combine all ingredients in a bowl. Pour graham cracker mixture into the buttered pie dish. Press until firm on the base of the pie dish and along the sides.
3. Bake in preheated oven for 8-10 minutes.
Lemon Icebox Pie Filling and Meringue
- 1 prepared graham cracker crust
- 1 (14 oz) can sweetened condensed milk
- 4 eggs, separated
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons sugar
- 1 teaspoon cream of tartar
1. Mix to combine all ingredients. Pour into prepared crust.
2. Begin to whip the egg whites and cream of tartar until you get soft peaks. Add sugar. Beat until firm peaks form. Scoop meringue on pie and spread evenly over the filling.
3. Bake at 350 for about 10 minutes, or until browned just slightly on the top. Cool completely.
4. Chill for at least an hour before serving.