Mama’s Lemon Icebox Pie
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
- Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
- To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
- Stir the lemon juice into the condensed milk mixture until well combined.
- Pour the lemon mixture into 2 pie crusts and top with the meringue.
- Bake at 400F (200C) until slightly browned.
- Let the pie cool and then place in the fridge until ready to serve.
-
Notes:
- When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.
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Reviews
-
I mainly made this for the DH, scaling back for 1 pie and he thought it was o'kay but I also had a very small slice and really enjoyed the flavours and the textures, I would have maybe liked a bit more lemon flavour so would consider adding the zest of 1/2 or whole lemon; also I used arrowroot biscuits and though I baked them as directed I honestly don't think you need to. Also out of habit I lines my pie dish aluminium foil. Thank you Tisme for posting, made for Make My Recipe tag game.
RECIPE SUBMITTED BY
Tisme
Australia