SIMPLE LEMON ICEBOX PIE RECIPE (EAGLE BRAND CONDENSED MILK AND EGGS)
What could be better than a simple, easy lemon icebox pie recipe? Eagle Brand condensed milk, egg yolks and a homemade graham cracker crust come together to make the perfect pie! This is the best lemon icebox pie with condensed milk!
Provided by Chenée Lewis
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.
- In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.
- Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.
- Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.
- Bake in preheated oven for 20 minutes or until filling is just set.
- Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
- To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.
Nutrition Facts : ServingSize 1 slice, Calories 264 kcal, Carbohydrate 21 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 143 mg, Sodium 164 mg, Fiber 1 g, Sugar 12 g, TransFat 1 g, UnsaturatedFat 7 g
LEMON ICEBOX PIE I
This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Linda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat broiler to 500 degrees F (260 degrees C).
- In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
- In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
- Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g
ICEBOX LEMON PIE WITH MERINGUE
This cooling pie is the perfect dessert after a spicy or robust meal.
Provided by Alexander Smalls
Categories Dessert Summer Pie Lemon Soufflé/Meringue Peanut Free Tree Nut Free Vegetarian
Number Of Ingredients 10
Steps:
- For the crust:
- Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- For the filling:
- Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
- Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
1-2-3 LEMON ICEBOX PIE
A very easy '1, 2, 3' recipe you can whip together in no time with no baking. My grandma taught me how to make this, it is very enjoyable after a spicy dinner, on a hot day, or for those who love a tart and tangy dessert. You can add whipped cream if you like, or even beat sugar into the whites from the above mentioned eggs to make meringue.
Provided by greatvaluechef
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 6h10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust.
- Refrigerate pie until set in the middle, 6 hours to overnight.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 47.7 g, Cholesterol 67.9 mg, Fat 12.8 g, Fiber 0.5 g, Protein 5.9 g, SaturatedFat 4.6 g, Sodium 235 mg, Sugar 38.5 g
MAMA'S LEMON ICEBOX PIE
I found this recipe for ZWT9, and am so wanting to make it very soon. I found this on a site " A Cajun Down Under " --Stories of a Cajun girl living in Sydney Australia. She has adapted this recipe for Australian Ingredients and states -- I've had to make one change to suit Australian ingredients as there is no such thing as Graham Cracker Crust here. Mama used the ready made crust, but I've had to make my own.
Provided by Tisme
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
- Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
- To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
- Stir the lemon juice into the condensed milk mixture until well combined.
- Pour the lemon mixture into 2 pie crusts and top with the meringue.
- Bake at 400F (200C) until slightly browned.
- Let the pie cool and then place in the fridge until ready to serve.
- Notes:
- When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.
DAD'S FAVORITE LEMON ICEBOX PIE
This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.
Provided by Debi H.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
- Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
- Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
- Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g
LUBY'S CAFETERIA LEMON ICEBOX PIE
One of the most requested recipes from Luby's 50th Anniversary Cookbook. Use real lemons for the very best flavor.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
- Mix until well blended.
- Pour into crust.
- Bake 5 minutes.
- Refrigerate at least 2 hours.
- In large bowl, beat egg whites until soft peaks form.
- Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
- Spread over filling making sure to go to edge of crust.
- Bake 12 to 15 minutes or until lightly browned.
- Refrigerate until served.
Nutrition Facts : Calories 377.6, Fat 14.6, SaturatedFat 5.2, Cholesterol 139.5, Sodium 274.6, Carbohydrate 54.3, Fiber 0.6, Sugar 45.3, Protein 8.9
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