Lemon Icebox Pie

5 from 6 votes

Creamy and slightly tart lemon filling is baked into a sweet and sugary homemade graham cracker crust for a light lemon icebox pie.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill time 4

Servings people

Calories 260kcal

Author Lisa B.

Ingredients

For the graham cracker crust:

1-1/2 cups (10 whole sheets) finely crushed graham crackers
6 tablespoons unsalted butter melted
3 tablespoons granulated sugar

For the pie:

3 egg yolks
5 tablespoons freshly squeezed lemon juice
1 (10 ounce) can sweetened condensed milk

For the meringue

3 egg whites room temperature
¼ cup granulated sugar
1/8 teaspoon cream of tartar

Instructions

For the pie crust:

Preheat the oven to 350 degrees.
Combine all the pie crust ingredients in a large mixing bowl until the 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 the pie crust to cool completely before proceeding.

For the pie:

Leave the oven at 350 degrees.
Separate the eggs, reserving the whites and yolks in separate bowls. Set the egg whites aside.
Beat the egg yolks until frothy.
Add the sweetened condensed milk.
Leaving the mixer on, add the lemon juice.
Once combined, pour the mixture into the pie crust.

For the meringue:

In a separate bowl, beat the reserved egg whites at medium-high speed 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 the pie with the meringue.
Bake the pie at 350 degrees for about 10 minutes or until the meringue is browned a little on top.
Cool completely, then chill the pie in the refrigerator for at least four hours.

Notes

Leftover pie should be stored covered and can stay in the refrigerator for five days. Unbaked lemon icebox pie without the meringue can be frozen. I recommend storing the entire pie uncovered or loosely covered in the freezer. Once the pie is frozen solid, you can wrap it a little more securely. It will keep in the freezer for up to three months. Allow the pie to thaw overnight in the refrigerator before proceeding with the meringue and bake as usual.

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