This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Lemon Icebox Pie
- add review
- #28187
This pie is one of those desserts that's just so refreshing and perfect for summer. The lemon juice gives it a tartness that's balanced out by the sweetened condensed milk, and the meringue topping just takes it to the next level.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
Pie Shell
2 1/2 cups graham crackers
1/2 cup margarine
Filling
1 can sweetened condensed milk (regular, low fat or fat free)
3 lemons or limes (juiced)
3 egg yolks
Meringue
3 egg whites
1/4 cup sugar
1/2 teaspoon cream of tartar
directions
Crumble graham crackers, melt margarine, mix crumbs and margarine to form crust.
Mix milk, lemon or lime juice and egg yolks together. Spoon into shell. For a firmer pie. cook in 300 degrees F oven for 25 minutes.
Make meringue by combining the whites and cream of tartar. Whip until soft peaks form. Beat in sugar. Whip until stiff
Apply meringue and bake in 350 degrees F oven for 15 minutes Refrigerate.
Easy Alternate for Meringue: Use spray-on whipped cream at serving time.
added by
nutrition data
631 calories, 25 grams fat, 93 grams carbohydrates, 12 grams protein per serving.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
February 10, 2008
I've been trying various Lemon Icebox Pie recipes for many, many years. The search is over and I can throw away all the other recipes I've used in the past. The one thing I did different, I added some marshmellow cream to my meringue mixture. It was great!
January 12, 2008
Delicious and very easy. If making the meringue, I would suggest adding 1 more egg white to the meringue for fuller coverage over the pie. My company loved it!
July 7, 2007
This was so easy and delicious. You HAVE to try it! I made this recipe because I was just craving lemon pie and it totally hit the spot. For the meringue, I didn't use cream of tartar because I didn't have any. Instead I added a drop of lemon juice and a dash of salt to the egg whites. As I beat the egg whites, I slowly added the sugar. It turned out perfectly. Another note, I reduced the cooking time for the filling to 18 minutes instead of 25 and the filling ended up too runny. Follow the recipe. It's perfect! A total crowd pleaser!