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hand swirls meringue over creamy lemon layer of lemon icebox pie. scene surrounded by lemons, sugar, eggs, and lemon juice.

Old Fashioned Lemon Icebox Pie


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4.6 from 30 reviews

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x

Description

This old-fashioned Lemon Icebox Pie has a fresh, zesty lemony custard, soft meringue topping, and firm buttery cookie crust.


Ingredients

Scale

Store Bought Crust

  • 1 unbaked 9-inch Vanilla wafer crust

OR To Make Own Crust

  • 60 NILLA Wafers, finely crushed
  • 1/3 cup Butter, melted
  • 1 tbsp Sugar

Filling

  • 2 Egg yolks
  • 1 can Sweetened condensed milk
  • 1/2 cup Lemon juice
  • 1 tsp grated Lemon rind (Feel free to add more.)

Meringue Topping

  • 3 Egg whites
  • 1/2 cup Sugar


Instructions

If Making Own Crust

  1. Place the Nilla wafers in a large back and crush with a rolling pin.
  2. Combine wafers with a tablespoon of sugar and 1/3 cup of melted butter.

Make Filling

  1. Beat egg yolks until light and fluffy.
  2. Add the sweetened condensed milk and beat until fluffy.
  3. Mixture will stand in peaks.
  4. Stir in lemon juice and grated lemon rind.
  5. Spoon filling into crust.

Make Meringue Topping

  1. Beat egg whites until foamy.
  2. Gradually add sugar and beat until mixture is stiff.
  3. Spoon on top of lemon filling being careful to seal all edges.

Bake

  1. Bake at 350° for 10 minutes.

Refrigerate

  1. Let pie cool to room temperature, at least 45 minutes.
  2. Put in refrigerator (the Icebox!) and let chill for at least 2 hours or overnight.

Notes

Make sure to listen to Adrian on The Storied Recipe Podcast, "Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar" while you make his Old Fashioned Lemon Icebox Pie recipe!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Soul Food, Southern Cooking

Nutrition

  • Calories: 619
  • Sugar: 59
  • Sodium: 426
  • Fat: 26
  • Saturated Fat: 12
  • Carbohydrates: 89
  • Fiber: 1
  • Protein: 9
  • Cholesterol: 86