Lemon Icebox Pie - Recipe

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LEMON ICEBOX PIE
1 can Eagle Brand sweetened condensed milk 3 lemons 3 eggs, separated (save whites for meringue) 1 graham cracker crust enough vanilla wafers to go around top of pie after filling cream of tartar granulated sugar In a mixing bowl, beat egg yolks until creamy. Add milk and juice from lemons (remove seeds first). I like adding a little extra lemon juice for a kick. Mixture will thicken on its own. Pour into graham cracker crust and arrange vanilla wafers around top of crust. To make meringue: Beat egg whites until stiff peaks form. Add 2 teaspoons cream of tartar. Mix well. Add sugar, 1 tablespoon at a time until desired sweetness. Pour over top of filling and bake in 375°F oven until nice and brown. Allow to cool before cutting. *This was one of my mother's favorite pie recipes. Yes, it's fattening, but oh so delicious. Hope you enjoy! Submitted by: Rebecca Raley

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Lemon Icebox Pie

· Dec 24 · #20676

LISA BURNHAM (United States) says:

Thanks, Rebecca.

· Jan 3 · #22477

Sevenfooter (Texas) says:

Hey Rebecca, this recipe was great! My boyfriend and I played with it and it turned out perfect. Thanks. Sevenfooter

· Apr 7 · #32247

Tootsie (California) says:

you forgot to mention you use sweetened condensed milk not just milk. but still great recipe

· Aug 1 · #41650

Bill (New York) replies:

Hey Tootsie,

The sweetened condensed milk was listed as an ingredient whereas regular milk was not. So, there's no need to stipulate "not just milk". And yes, this is a great recipe and very easy to make.

· Aug 6 · #42108

Hannah Stanley (Florida) says:

If I only have lemon juice, how much lemon juice equals 3 lemons?

· Aug 16 · #43094

Tammy (United States) replies:

Hannah, I would say around 1/4 cup. Maybe start with a little less and taste and add more until it's right for you.

· Dec 13 · #116097

Susan Hernandez (Louisiana) replies:

I grow Meyer Lemons! I juiced three this morning and got 1 CUP of juice! Think that might be a little too much for the pie. I will add a little at a time until it tastes right!

· Dec 8 · #134626

Earline C. Snelson (Florida) replies:

Susan in LA, I too grow Meyer lemons - aren't they the juiciest?! I just took my lemon ice box pie from the oven to cool before serving it for my son's birthday dessert. By the way, Hannah (FL), I used a little over a half-cup of juice; and my family also prefers a pastry crust for this pie (prebake it, of course). It's about the easiest pie to make for rookies!

· Jun 17 · #156226

Dining With Debbie (Arkansas) replies:

2 tablespoons lemon juice equals the juice of 1 lemon (typically).

· Aug 20 · #43449

JoRick (South Carolina) says:

I have been wanting to make my mother's lemon icebox pie but I couldn't remember the exact ingredients. I only remembered it was 1, 2 and 3 of each. Now I know. Thanks so much. It is simply the best and easist to make.

· Aug 20 · #76414

Lloyd B. (Iowa) says:

Very good and very easy. I added some of the lemon zest for a kick.

· Nov 3 · #82564

Nessie (North Carolina) says:

Rebecca, Lemon Icebox Pies are my husband's favorite, I tried this recipe and he says it's the best lemon pie he ever ate. Thank you for sharing! This is the only lemon pie recipe I'll ever need again. =)

· Nov 16 · #84007

Jo Ann (California) says:

I have been making this pie for years and I use vanilla wafer cookies for my crust.

· Jun 5 · #126625

Gary (Oklahoma) says:

As an alternative to graham crackers, my mom crushed vanilla wafers for the crust and lined the outside of the pie pan with whole wafers. It too was yummy!

· Sep 15 · #144153

Sherry Collins (Tennessee) says:

My mom and I have made Lemon icebox pie for over 50 years, we don't use the eggs or meringue on top. Everyone loves this pie, your recipe sounds good also.

· Nov 28 · #147389

Mark (Mississippi) says:

Forgot the half stick of butter or margarine. Let it get soft and beat in bowl. Very first step. :-)

· Jul 3 · #156666

Jo Ann Jones (Texas) says:

Hope you enjoy this recipe is just like ours with a slight difference.

· Nov 13 · #179351

Shari (Alabama) says:

Hi Rebecca, this recipe is my hubby's favorite, and I've always forgotten to write it down, an have to go searching and heartbroken until I found it again! Wrote it down and I'll never lose it again. Don't worry what folks say to add or revise, it's perfect the way it is! Like you said, "fattening, but oh, so good". Don't change a thing!

· Dec 23 · #179927

Frank (California) says:

I substitute half of the lemon juice with Limoncello, the lemon liqueur. It gives a stronger lemon taste.

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