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My review
Lemon Icebox Pie I
Linda
"This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs."
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Ingredients
servings 345 calsOriginal recipe yields 8 servings (1 pie)
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Directions
{{model.addEditText}} Print- Preheat broiler to 500 degrees F (260 degrees C).
- In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
- In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
- Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Nutrition Facts
Per Serving: 345 calories; 13.4 g fat; 50.4 g carbohydrates; 7.5 g protein; 93 mg cholesterol; 257 mg sodium. Full nutrition
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Reviews
Read all reviews 6165 Ratings
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Most helpful positive review
10/8/2008
I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg white...
Most helpful critical review
12/12/2005
I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it ...
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10/8/2008
I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg white...
12/12/2005
I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it ...
9/26/2008
This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temper...
1/18/2008
For those afraid of the raw eggs, just purchase the pasturized whites and yolks and there's no need to worry
2/2/2007
I loved the pie. I do add a little lemon extract. the meringue needs help though. I found out if you use a small bowl, powdered surger, and cream of tartar also whip the egg whites before you ad...
1/14/2005
Everybody I make this pie for LOVES it!!! So simple and it turns out great every time. As for worrying about salmanella, I wouldn't think it would be an issue unless the eggs had been left out ...
10/1/2001
This was an easy recipe and it tasted great. My husband loved it. One negative - This recipe contains raw eggs that are never cooked. I'm concerned about the possibility of salmonella. I pro...
2/14/2008
Note to self -- next time don't try to whip the meringue topping by hand.... use mixer. Yes, I tried it by hand but before I got it to peak my arm cramped up. Stuck it in the over anyway. Surely...
11/16/2000
my grandmother has made this pie for years and all of the children and grandchildren request it for special occasions.