Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 tsp salt
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until well combined.
3. Pour mixture into the graham cracker crust and smooth out the top.
4. Bake for 15 minutes, then remove from oven and let cool for 5 minutes.
5. While the pie is cooling, make the meringue by beating egg whites and cream of tartar on high speed until soft peaks form.
6. Gradually add in the sugar and continue to beat until stiff peaks form.
7. Spread the meringue over the cooled pie, making sure to seal the edges.
8. Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly browned.
9. Remove from oven and let cool to room temperature.
10. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-27 minutes
Temperature:
- Preheat oven to 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 290
- Fat: 10g
- Carbohydrates: 44g
- Protein: 6g
Substitutions for ingredients:
- Graham cracker crust can be substituted with a pre-made shortbread crust or homemade crust.
- Fresh lemon juice can be substituted with bottled lemon juice, but fresh is recommended for best flavor.
- Granulated sugar can be substituted with powdered sugar.
Variations:
- Lime Meringue Icebox Pie: Substitute lime juice and zest for the lemon juice and zest.
- Chocolate Meringue Icebox Pie: Add 1/4 cup cocoa powder to the sweetened condensed milk mixture before pouring into the crust.
Tips and tricks:
- Make sure to let the pie cool before adding the meringue to prevent it from melting.
- Use room temperature eggs for best results when making the meringue.
- To prevent the meringue from shrinking, make sure to spread it all the way to the edges of the pie crust.
Storage instructions:
- Store leftover pie covered in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served cold and does not need to be reheated.
Presentation ideas:
- Serve on a decorative pie plate or cake stand.
- Garnish with lemon slices or zest.
Garnishes:
- Lemon slices or zest
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the pie in the oven halfway through baking.
- If the meringue is weeping (releasing liquid), it may be due to underbeating the egg whites or overbaking the meringue.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- The icebox pie originated in the United States in the early 20th century as a way to make pies without having to use an oven.
Flavor profiles:
- This pie has a sweet and tangy lemon flavor with a light and fluffy meringue topping.
Serving suggestions:
- Serve chilled for best flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American