Sue'S Icebox Lemon Pie
Sue's Icebox Lemon Pie offers a refreshing, tangy citrus flavor with a crisp graham cracker crust, making it perfect for summer gatherings or light desserts. The creamy lemon filling and fluffy meringue topping create a delightful balance of sweetness and tartness that appeals to all ages.
Ingredients
Instructions
- Melt butter and brush onto the graham cracker pie crust; bake at 350°F for 3 to 4 minutes.
- Blend the sweetened condensed milk, egg yolks, and lemon juice until well combined.
- Pour the lemon mixture into the baked pie shell.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Spread or pipe the meringue over the lemon filling.
- Bake the pie at 350°F for about 10 minutes or until the meringue is golden brown.
- Allow to cool before refrigerating and serving.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl and beaters are grease-free. If you don't have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar. To enhance the lemon flavor, consider adding a teaspoon of lemon zest to the filling. This pie can be made ahead of time, and the flavors improve as it sits.
Serving Suggestions
This pie is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more festive touch, serve it alongside fresh berries or a fruit salad. It also makes a great accompaniment to a summer barbecue or picnic, and is a perfect ending to hearty American recipes.
Storage & Reheating
Leftover pie should be stored in the refrigerator, covered loosely with plastic wrap or foil. It will keep well for up to 3 days. If you're serving it later, allow it to come to room temperature before slicing, as this will help the meringue maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Icebox Lemon Pie contains roughly 312 calories, with 10g protein, 21g carbohydrates, and 21g fat. It is an excellent source of potassium (47% of the Daily Value), and a good source of protein.
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 without eggs?
Yes, you can use an egg replacement for the filling, such as silken tofu or a commercial egg replacer. However, for the meringue, consider using aquafaba, which is the liquid from canned chickpeas. It can be whipped into a similar consistency as egg whites.
How do I prevent the meringue from weeping?
To prevent weeping, make sure to spread the meringue all the way to the edges of the crust, sealing it off from the filling. Additionally, baking the meringue until it's golden brown helps to stabilize it. Avoid storing the pie too long, as that can also cause weeping.
Can I freeze Sue's Icebox Lemon Pie?
While freezing is not ideal for this pie due to the meringue, you can freeze the lemon filling and crust separately. To serve, allow the filling to thaw in the refrigerator before adding fresh meringue and baking just until golden.
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).