The ultimate Lemon Ice Box Pie featuring a thick graham cracker crust, a sweet-tart creamy lemon filling, and topped with light and fluffy meringue topping. Chilled to perfection for a refreshing dessert.
1cuplemon juicefrom about 6 lemons, more or less to taste, see recommendations in post
2tablespoonslemon zestfrom 2 lemons
28ouncessweetened condensed milk
For the Meringue
5egg whitesroom temperature
½teaspooncream of tartar
For the Crust
Preheat oven to 350 degrees Fahrenheit. In a 9 inch, 2 inch deep dish pie plate, stir together graham crackers with ⅓ cup of sugar. Pour melted butter over the top and stir until crumbs are moistened evenly.
Next, press the graham cracker crumbs evenly into the bottom and up the sides of the pie dish. Use your fingers and / or the backside of a spoon.
Place the pie crust in the fridge to chill while you are preparing the lemon pie filling.
For the Filling
Separate the eggs, carefully keeping the whites completely free of yolk. Set the whites aside.
In a large mixing bowl, beat the egg YOLKS on medium until smooth. Add the lemon juice, lemon zest, and sweetened condensed milk. Beat on low until creamy and smooth.
Pour the pie filling into the prepared graham cracker crust. Bake for 30 minutes on the center oven rack.
Remove from oven and cool slightly while preparing the merginue topping.
For the Meringue
In a clean mixing bowl (you can use the same one, just rinse and dry it), beat the egg whites, water, and a pinch of salt on high until foamy.
Add cream of tartar then beat on high speed until the egg whites are stiff.
Add the sugar one tablespoon at a time, beating after each addition until peaks form. Beat the vanilla in for 20 seconds at the very end.
Using a plastic spatula, pile the mergine on top of the pie. Spread it gently, working toward the edges of the crust to seal in the filling.
Return the pie to the oven and continue baking for about 15 minutes or until the top of the merginue is golden and toasted.
Remove from oven and cool on a wire rack. Place in the refrigerator and chill for at least 6 hours before serving.
This recipe makes 10 slices of pie, or 12 smaller slices. See the full post for suggestions of how much lemon to use based on your desired "tartness" level.The filling will thicken during the baking and chilling process. You can speed up chilling by popping the pie in the freezer for a couple of hours before serving. See the post for more information and tips on making this lemon ice box pie.