Icebox Lemon Pie with Meringue
If you're comfortable making meringue then this is a super easy and delicious recipe to help beat the chill while hunkering down at home this summer.
Ingredients
Crust
- 2 ½ c graham cracker crumbs
- 1 ½ sticks unsalted butter (melted)
- ¼ c sugar
Filling
- 3 large eggs (separated)
- juice of 3 lemons
- 1 14 oz can sweetened condensed milk
- 1 tsp cream of tartar
- 3 tbsp granulated sugar
Instructions
For Crust
- Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
For Filling
- Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
- Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
- Spread the meringue over the pie filling.
