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Lemon Meringue Icebox Pie
SUBMITTED BY:
Christine L.
PHOTO BY:
BLOWN50SGIRL
"Good for picnics."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
Original recipe yield 1 pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1/2 cup fresh lemon juice
1 (9 inch) prepared graham cracker crust
3 egg whites
4 1/2 teaspoons white sugar
1 teaspoon vanilla extract
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat egg yolks and sweetened condensed milk with an electric mixer until doubled in volume. Gradually beat in the lemon juice and vanilla while continuing to mix. Pour lemon mixture into graham cracker crust.
In separate clean bowl, beat egg whites with vanilla until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool before serving.
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REVIEWS
Reviewed on Dec. 30, 2003 by HBEASLEY
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HBEASLEY
Dec. 30, 2003
The recipe makes a terrific, easy lemon meringue, which was a big hit. The directions on the meringue should include the addition of vanilla in the final beating process (inadvertently omitted in the directions), and I recommend increasing the amount of meringue on the pie, since the amount in the recipe does not make a very high meringue top. I used low-fat sweetened condensed milk, and it turned out fine, with no impact on the consistency of the pie. It has great flavor and consistency.
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19 users found this review helpful
The recipe makes a terrific, easy lemon meringue, which was a big hit. The directions on the...
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Reviewed on Jul. 5, 2004 by
ROCKINJAZZGRL
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ROCKINJAZZGRL
Jul. 5, 2004
Easy recipe that becomes great with some changes. -additional egg for the meringue -1/2cup of sugar to the meringue -fresh lemon juice, a full 3/4 cup. -1/4 cup of sugar to the lemon juice. A regular pie crust works great with this recipe, and be sure to cook the pie until set, and then add the meringue! It took abou 15 minutes to brown the merginue, be sure to watch it though!
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7 users found this review helpful
Easy recipe that becomes great with some changes. -additional egg for the meringue -1/2cup of...
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Reviewed on Apr. 22, 2005 by
KATSKI
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KATSKI
Apr. 22, 2005
Quick, easy, and delicious. I only use 2 egg whites for the meringue and add 1/4 cup sugar to it. I also use a little less lemon juice.
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5 users found this review helpful
Quick, easy, and delicious. I only use 2 egg whites for the meringue and add 1/4 cup sugar to...
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Reviewed on Sep. 6, 2007 by Debie
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Debie
Sep. 6, 2007
I have used this recipe for years & it is great. When I make it, my husband tells me to make 2. One for the family & one for him. I usually double the meringue tho, I like it thicker. It's a crowd pleaser!
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4 users found this review helpful
I have used this recipe for years & it is great. When I make it, my husband tells me to make...
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Reviewed on Nov. 22, 2007 by Laura
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Laura
Nov. 22, 2007
This is the recipe my Great-grandmother used and the only one my family likes. It is sweet, smooth and creamy with a delicious lemon flavor. The recipe is so easy and turns out great every time.
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3 users found this review helpful
This is the recipe my Great-grandmother used and the only one my family likes. It is sweet,...
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Reviewed on Jul. 11, 2006 by
Oleannder
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Oleannder
Jul. 11, 2006
I must admit that part of the reason that this came out so badly was because I had never attempted a lemon meringue pie before & did not really know what to expect in preperation. Still, these directions were terrible & the only way to make this pie taste better would be to set it on fire & go buy a good one instead. I shudder every time I remember the taste of it.
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2 users found this review helpful
I must admit that part of the reason that this came out so badly was because I had never...
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Reviewed on Mar. 7, 2006 by Annaliese B
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Annaliese B
Mar. 7, 2006
Very simple, good alternative to the 'traditional' lemon filling- they were fighting over second helpings! (added an extra egg white into meringue)
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2 users found this review helpful
Very simple, good alternative to the 'traditional' lemon filling- they were fighting over...
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Reviewed on Mar. 27, 2005 by AMBERGEN
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AMBERGEN
Mar. 27, 2005
Almost Momma's recipe. Except she used 3 eggs (yolk and white) and 1 Tbsp of sugar per egg white for meringue. She also added in lemon zest with the lemon juice. Be sure to completely seal pie with meringue, leaving no holes.
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2 users found this review helpful
Almost Momma's recipe. Except she used 3 eggs (yolk and white) and 1 Tbsp of sugar per egg...
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Reviewed on Feb. 8, 2005 by
JDVMD
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JDVMD
Feb. 8, 2005
Simple to prepare and pretty to look at. Increased the amount of lemon juice and sugar. Very refreshing. Topped with a slice of lemon for decoration.
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2 users found this review helpful
Simple to prepare and pretty to look at. Increased the amount of lemon juice and sugar. Very...
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Reviewed on May 26, 2008 by Kimberlee
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Kimberlee
May 26, 2008
Followed according to recipe. Thought it was good but would be great (for me) if it were a tad bit more tart. Also could use more merinque on top.
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1 user found this review helpful
Followed according to recipe. Thought it was good but would be great (for me) if it were a...
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