Ingredients for Lemon Ice Box Pie
- 1 (14-ounce) can sweetened condensed milk
- 2 large egg yolks
- ½ cup fresh lemon juice
- zest of 1 large lemon
- 1 ½ cups crushed graham crackers
- ½ cup (1 stick) melted unsalted butter
- ¼ cup plus 3 tablespoons granulated sugar
- 2 large egg whites
- pinch of cream of tartar
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How to Make Lemon Ice Box Pie
- Prepare the pie crust: In a medium bowl, combine 1 ½ cups crushed graham crackers, ½ cup (1 stick) melted unsalted butter, and ¼ cup granulated sugar. Mix until evenly moistened.
- Press the crust: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to ensure an even layer.
- Refrigerate the crust: Refrigerate the crust for at least 30 minutes to allow it to set.
- Make the lemon filling: In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, ½ cup fresh lemon juice, and the zest of 1 large lemon.
- Add egg yolks: Whisk in 2 large egg yolks one at a time, mixing well after each addition.
- Combine and thicken: The mixture will thicken slightly as you whisk. Set aside.
- Fill the crust: Pour the lemon filling into the chilled graham cracker crust.
- Make the meringue: In a clean, dry bowl, beat 2 large egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 3 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Top with meringue: Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Bake and chill: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned. Cool completely on a wire rack.
- Chill thoroughly: Refrigerate for at least 1-1 ½ hours before serving to allow the flavors to meld and the pie to chill thoroughly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
242g
Fat
51g
Carbs
20g