Description
This old-fashioned Lemon Icebox Pie has a fresh, zesty lemony custard, soft meringue topping, and firm buttery cookie crust.
Ingredients
Units
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
Cue Up The Episode!
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!
Make The Recipe
If Making Own Crust
- Place the Nilla wafers in a large back and crush with a rolling pin.
- Combine wafers with a tablespoon of sugar and 1/3 cup of melted butter.
Make Filling
- Beat egg yolks until light and fluffy.
- Add the sweetened condensed milk and beat until fluffy.
- The mixture will stand in peaks.
- Stir in lemon juice and grated lemon rind.
- Spoon filling into crust.
Make Meringue Topping
- Beat egg whites until foamy.
- Gradually add sugar and beat until the mixture is stiff.
- Spoon on top of lemon filling being careful to seal all edges.
Bake
- Bake at 350°F / 175°C for 10 minutes.
Refrigerate
- Let the pie cool to room temperature for at least 45 minutes.
- Put in the 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