Summer BBQs call for this easy Lemon Icebox Pie with Meringue. The tangy lemon filling and fluffy meringue combine to make a tasty pie that will cool you off on those hot summer days.
In a medium bowl, whisk together the condensed milk, lemon juice, lemon zest, and four egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
In a clean bowl, use an electric mixer to whip the egg whites until soft peaks form. Add the sugar and continue mixing until the peaks are stiff.
Spread the meringue over the top of the pie and seal to the crust. Bake uncovered for 16-20 minutes until the meringue is browned. Chill in the refrigerator for at least 2 hours.
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