This is the way my mother made Lemon Icebox Pie, and the way I've made it for many years. Mom put crushed graham crackers on top of hers, but I like the meringue better. Besides the sugar, be sure to put vanilla flavoring and 1/4 tsp. cream of tartar (this makes the meringue wonderful!) in the egg whites while beating them. The lemon juice actually 'cooks' the egg yolks (I use the bottled lemon juice). Instead of using the broiler, I pre-heat the oven to 350-400 degrees and leave the pie in for about 10-15 minutes. I've always doubled the recipe and made two because anybody who's ever tasted them loves them.

Reviewed On: Sep. 27, 2008