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Lemon Icebox Pie
Melissa Hart

Lemon Icebox Pie

Condensed milk and lemon juice make the sharp, dense filling people expect from an icebox pie. Bake the filling and meringue, then give the pie a full chill before cutting. Warm filling may taste good, but it will slide out of the crust.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar plus 1/2 cup for meringue
  • 6 tbsp unsalted butter melted
  • 14 oz sweetened condensed milk
  • 4 large eggs separated
  • 3/4 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1/4 tsp cream of tartar

Method
 

  1. Heat the oven to 350°F and mix the graham crumbs, 1/4 cup sugar and melted butter.
  2. Press the crumbs firmly into the bottom and sides of a 9-inch pie plate and bake for 8 minutes.
  3. Whisk the condensed milk, egg yolks, lemon juice and zest until thick, pour into the crust, and bake for 15 minutes.
  4. Beat the egg whites and cream of tartar to soft peaks, gradually add the remaining 1/2 cup sugar, and beat until glossy.
  5. Spread the meringue over the hot filling to the crust edge and bake for 10 to 12 minutes until browned and 160°F.
  6. Cool for 1 hour, then refrigerate for at least 4 hours before slicing.