Lemon Icebox Pie I

Lemon Icebox Pie I

54

"This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs."
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Ingredients

servings 345 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 257 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 broiler to 500 degrees F (260 degrees C).
  2. In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
  3. In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
  4. Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Reviews

54
  1. 56 Ratings

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Most helpful positive review

I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg white...

Most helpful critical review

I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it ...

I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg white...

I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it ...

This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temper...

For those afraid of the raw eggs, just purchase the pasturized whites and yolks and there's no need to worry

I loved the pie. I do add a little lemon extract. the meringue needs help though. I found out if you use a small bowl, powdered surger, and cream of tartar also whip the egg whites before you ad...

This was an easy recipe and it tasted great. My husband loved it. One negative - This recipe contains raw eggs that are never cooked. I'm concerned about the possibility of salmonella. I pro...

Everybody I make this pie for LOVES it!!! So simple and it turns out great every time. As for worrying about salmanella, I wouldn't think it would be an issue unless the eggs had been left out ...

Note to self -- next time don't try to whip the meringue topping by hand.... use mixer. Yes, I tried it by hand but before I got it to peak my arm cramped up. Stuck it in the over anyway. Surely...

my grandmother has made this pie for years and all of the children and grandchildren request it for special occasions.