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Lemon Icebox Pie

recipe at a glance
Rating: 5/5 5 stars
3 reviews

ready in: 2-5 hrs
serves/makes:   8
  

recipe id: 28187
Lemon Icebox Pie Recipe
photo by: Alma Deem
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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

rec.food.recipes BurnieKite

nutrition

631 calories, 25 grams fat, 93 grams carbohydrates, 12 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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!