• Lemon Ice Box Pie

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    • 1 x Graham-snap pie crust (see below)
    • 2 x Large eggs, separated
    • 3 x Lemons, juice of, strained
    • 1 can (14-ounce) sweetened condensed lowfat milk
    • 2 tsp Grated lemon peel
    • 1 tsp Vanilla
    • 1/4 tsp Cream of tartar
    • 1/4 c. Sugar
    • 10 x Gingersnaps, finely crushed
    • 4 x Graham crackers, finely crushed
    • 1/4 c. Butter, melted
    • 2 Tbsp. Sugar
    • 1 x 9-inch pie pan


    1. Pie crust: Preheat oven to 375. Tip: Line a 9 inch pie pan with aluminum foil before pressing the crumbs into the bottom. Thoroughly combine the all ingredients. Proportionately press the mix onto the bottom and sides of a 9 inch pie pan. Bake for 4 - 5 min. Cold to room temperature. Then freeze for at least one hour, or possibly overnight would be better. When it is frzn solid, lift the crust out, peel off the foil, and replace the crust in the pan. Then continue putting the filling in.
    2. For the Filling: Preheat oven to 350. Using electric mixer, beat the yolks for 10 min. Continue beating on medium speed and slowly pour in the lemon juice. Add in the sweetened condensed lowfat milk and lemon peel and mix well.
    3. Pour into pie shell and set aside.
    4. In a clean bowl, beat the whites, vanilla and cream of tartar with an electric mixer on medium till soft peaks form. Then beat on high speed and gradually add in the sugar. Stop when the sugar has dissolved and the mix forms stiff, glossy peaks.
    5. Spoon over the top of the pie and bake in preheated oven till meringue is golden, about 10 to 15 min. Cold, then refrigeratefor at least four hrs before serving.

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