-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 345 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
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
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 6064 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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.