Lisa over at The Cooking Bride was so gracious to share her Lemon Ice Box Pie recipe with us so that we could then share it with YOU! If a plate full of graham cracker crust, lemon, and meringue is that wrong way to celebrate Pi Day, we don’t want to be right.
INGREDIENTS1
For the graham cracker crust:
- 1-½ cups finely crushed cinnamon flavored graham crackers
- ⅓ cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the pie:
- 3 eggs
- 5 tablespoons freshly squeezed lemon juice
- 1 can sweetened condensed milk
- ¼ cup granulated sugar
- ⅛ teaspoon cream of tartar
INSTRUCTIONS
For the pie crust:
- Preheat oven to 350 degrees.
- Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.
- Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.
- Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding.
- Make the pie crust first and let it cool unless you are using a store-bought pie crust.
For the pie:
- Preheat oven to 350 degrees.
- Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside.
- Beat egg yolks until frothy.
- Add sweetened condensed milk gradually. Leaving the mixer on, add the lemon juice.
- Once combined, pour mixture into the pie crust.
- In a separate bowl, beat the reserved egg at medium-high speed whites until soft peaks form. Reduce the speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form. Top pie with the meringue.
- Bake pie at 350 degrees for about 10 minutes or until meringue is browned a little on top.
Recipe and photos courtesy of The Cooking Bride