Daddy'S Lemon Icebox Pie
A refreshing lemon icebox pie with a creamy filling and fluffy meringue topping, perfect for summer gatherings and citrus lovers seeking a tangy, sweet dessert.
Ingredients
Instructions
- Combine condensed milk and egg yolks in a bowl, then blend in the lemon juice.
- Pour the mixture into the graham cracker crust.
- Beat the egg whites until frothy.
- Gradually add sugar to the egg whites and continue beating until stiff peaks form.
- Spoon the meringue over the pie filling.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes until the meringue is golden.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl is completely free of grease. If you prefer a sweeter pie, consider adding a bit more sugar to the filling. You can substitute lime juice for a twist, or use a pre-made crust for convenience. This pie is a classic among American recipes, perfect for warm weather gatherings.
Serving Suggestions
Serve chilled and garnish with lemon zest or fresh berries for added flavor and color. This pie pairs beautifully with holiday meals, making it a great choice alongside Moma'S Blueberry Pies or Raspberry Swirl Cheesecake. A dollop of whipped cream can also enhance the presentation.
Storage & Reheating
Store any leftovers in the refrigerator covered with plastic wrap for up to 3 days. The meringue may weep or lose its texture, so it's best to consume the pie fresh. If you need to reheat it, do so briefly in a low oven to avoid melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Lemon Icebox Pie contains roughly 314 calories, with 6g protein, 52g carbohydrates, and 10g fat. It is a good source of calcium (14% of the Daily Value), protein (12% of the Daily Value), and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. However, for the best texture, it's advisable to add the meringue just before serving, as it can become soggy if stored for too long.
What can I use instead of graham cracker crust?
You can use a pre-made cookie crust, such as vanilla wafer or shortbread, for a different flavor. Alternatively, consider making a homemade crust using crushed cookies mixed with melted butter.
How do I prevent the meringue from weeping?
To minimize weeping, ensure the meringue is spread all the way to the edges of the crust to seal in moisture. Baking it just until golden can also help maintain its structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).