Lemon Icebox Pie

A lemon meringue icebox pie in a white pie plate with a slice missing.

5 from 2 votes

Enjoy Lemon Icebox Pie for a tart, sweet, and refreshing backyard barbecue treat. A simple, homemade graham cracker crust sets the stage for a luscious and creamy filling made of lemon juice and condensed milk.

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 437kcal

Author: Jocelyn Delk Adams

Ingredients

For the Crust

2 cups graham cracker crumbs
2 tbsp granulated sugar optional
1/2 cup butter

For the Filling

3 large egg yolks separate 3 eggs and hold on to the whites for meringue, room temperature
1 can sweetened condensed milk
1/2 cup evaporated milk
1/2 cup fresh lemon juice

For the Meringue Topping

3 large egg whites
1/3 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

Instructions

For the Crust

Preheat the oven to 350 degrees.
Whisk together graham cracker crumbs and sugar until combined in a large bowl. Next pour melted butter into the mixture and mix together until crumbs are well coated.
Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Press down tightly. It would also help to use a clean measuring cup to press the mixture down firmly in the pie plate. Bake for 10-15 minutes to set then let cool, for 10 minutes, and work on the filling.

For the Filling

Mix egg yolks, condensed milk, evaporated milk and lemon juice until combined. Add to the crust .
Bake for 15-20 minutes or until the filling just slightly jiggles then remove and cool on a cooling rack for about 60 minutes.

For the Meringue

Beat egg whites with a mixer along with the cream of tartar and salt until the mixture starts to turn white (about 1 minute). Then slowly add sugar and continue mixing until stiff peaks develop. Spread on top of pie then cool and refrigerate until ready to serve.

Notes

Make sure you press the crust very firmly and bake it well so that it holds together!

Nutrition