Lemon Meringue Icebox Pie

Lemon Meringue Icebox Pie

30

"Good for picnics."
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Ingredients

45 m servings 338 cals
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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

30
  1. 32 Ratings

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Most helpful positive review

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 omit...

Most helpful critical review

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 d...

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 omit...

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....

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 tim...

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 d...

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.

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 pi...

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.

Very simple, good alternative to the 'traditional' lemon filling- they were fighting over second helpings! (added an extra egg white into meringue)

We really liked this pie. It was easy to make, which is required for my baking. We followed a couple of the suggestions. 1) Bake in stages (crust for 10 min (we used regular crust, not graham...