Saturday, April 16, 2011

Lemon Icebox Pie

Lemon Icebox Pie is one of my favorite things about Easter.  I used to make the pie and top it with cool whip.  Cool whip is good, but meringue is better.  My mother-in-law taught me how to make meringue and now there is no turning back.

Lemon Mixture:
  • 3 egg yolks
  • 1 can of sweetened condensed milk
  • ½ C. of lemon juice
  • ½ T. lemon zest
  • 9 inch graham cracker crust
  • 4 egg whites
  • ¼ t. salt
  • 6 T. sugar
  • ½  t. corn starch
  1. Preheat oven to 350 degrees
  2. Separate room temperature eggs and put the whites in a stainless steel or glass bowl
  3. Place the whites on the side for later
  4. Beat the egg yolks with the condensed milk, lemon juice and lemon zest
  5. Pour mixture into the graham cracker crust
  6. Bake for 30 minutes
  7. While the lemon mixture is baking, make the meringue
  8. Combine the salt, sugar and corn starch in a separate bowl
  9. Using a mixer, beat the egg whites
  10. Add the mixture gradually to the egg whites and beat until peaks are formed
  11. Remove the lemon mixture from the oven
  12. Preheat oven to 400 degrees
  13. Spread the meringue over the lemon mixture and return to the oven for about 10 minutes or until the peaks turn brown
  14. Refrigerate the pie overnight and then serve
Tips and Tricks:
  • Beating egg whites are tricky.  You need a really clean bowl.  Stainless steel is great, but glass works well also.  NO PLASTIC.  Don’t try to make a meringue on a rainy day.  If there is too much humidity, it doesn’t work.
  • You might need to wrap the edge of the pie pan with foil so the graham cracker crust doesn’t burn.

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