Lemon Meringue Icebox Pie Recipe - Allrecipes.com
Lemon Meringue Icebox Pie Recipe
  • READY IN 45 mins

Lemon Meringue Icebox Pie

Recipe by  

"Good for picnics."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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 while continuing to mix. Pour lemon mixture into graham cracker crust.
  3. In separate clean bowl, beat egg whites with vanilla extract until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie.
  4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

Jul 05, 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!

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.

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.

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.

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.

Mar 07, 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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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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