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.
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.
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.
LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
STAR-SPANGLED LEMON ICEBOX PIE
With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Nutrition Facts : Calories 591 calories, Fat 41g fat (20g saturated fat), Cholesterol 104mg cholesterol, Sodium 310mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
CHERRY-LEMON ICEBOX PIE
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 525 calories, Fat 28g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 194mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
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
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
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- Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
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