Icebox Lemon Pie With Meringue Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Total Time

Makes 1 (9-inch) pie

This is the first pie I ever made, and it quickly became the pie of my childhood and my dreams, an obsession that took years to get under control. It was a long time before I could find a way to be in the same room as a graham cracker crust filled with lemony goodness and not lose my mind.

All you need to know is that this is the easiest pie you’ll ever make. You literally can’t mess it up. It is the perfect dessert after a spicy or robust meal. It’s also a great pie to have on hand when you’re making something new and untested. No matter what the result of your culinary adventures, this dessert will save the moment and will be all anyone will talk about. That’s a recipe worth committing to memory, don’t you think?

Ingredients

Crust:

2½ cups graham cracker crumbs

12 tablespoons (1½ sticks) unsalted butter, melted

¼ cup sugar

Filling:

3 large eggs, separated

Juice of 3 lemons

1 (14-ounce) can sweetened condensed milk

1 teaspoon cream of tartar

3 tablespoons sugar

For the crust:
Step 1
Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
For the filling:
Step 2
Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
Step 3
Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
Step 4
When ready to assemble the pie, preheat the oven to 350°F.
Step 5
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
Step 6
Spread the meringue over the pie filling.
Step 7
Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.

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Reviews (4)

This is delicious. I used large Meyer lemons and added in couple tbs of sugar. This is very easy, creamy.
- rjkk
- California
- 1/29/2021
Tried this exactly as described. Graham cracker crust thick, but ok. Flavor as expected. Meringue ok. Lemon filling much too tart, not enjoyable at all. Whole pie out of whack. I used 3 med. to large lemons, nothing outrageous. Won't try this again.
- KatMcG
- New England
- 7/24/2020
I have not yet made this, but I am about to. The rating is because I am a little irritated by the "juice of 3 lemons" ingredient. An approx. measurement would be nice, or even an indication for the size of the lemons. (Wish me luck! I'm going to use 12 TB of juice, assuming 3 medium lemons.)
- Anonymous
- Michigan
- 7/15/2020
Make it with Key Lime Juice (from a bottle even) and it's Key Lime Pie! Old recipe from high school days.
- Anonymous
- Miami FL
- 7/10/2020