Lemon Icebox Pie with Meringue
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.
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Servings: 8 slices
Calories: 193kcal
Ingredients
- 9- inch pre-made graham cracker crust
- 1 can, 14 oz sweetened condensed milk
- 4 eggs, separated
- ½ cup fresh lemon juice
- 1 tsp lemon zest
- ¼ cup granulated sugar
Directions
- Preheat oven to 325 degrees F.
- 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.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 193 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Cholesterol: 95 mg | Sodium: 150 mg | Fiber: 1 g | Sugar: 13 g
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