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Lemon Meringue Icebox Pie

Lemon Meringue Icebox Pie

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Christine L.

Christine L.

Good for picnics.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat egg yolks and sweetened condensed milk with an electric mixer until doubled in volume. Gradually beat in the lemon juice while continuing to mix. Pour lemon mixture into graham cracker crust.
  3. In separate clean bowl, beat egg whites with vanilla extract until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie.
  4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HBEASLEY
54

HBEASLEY

12/30/2003

The recipe makes a terrific, easy lemon meringue, which was a big hit. The directions on the meringue should include the addition of vanilla in the final beating process (inadvertently omitted in the directions), and I recommend increasing the amount of meringue on the pie, since the amount in the recipe does not make a very high meringue top. I used low-fat sweetened condensed milk, and it turned out fine, with no impact on the consistency of the pie. It has great flavor and consistency.

ROCKINJAZZGRL
36

ROCKINJAZZGRL

7/5/2004

Easy recipe that becomes great with some changes. -additional egg for the meringue -1/2cup of sugar to the meringue -fresh lemon juice, a full 3/4 cup. -1/4 cup of sugar to the lemon juice. A regular pie crust works great with this recipe, and be sure to cook the pie until set, and then add the meringue! It took abou 15 minutes to brown the merginue, be sure to watch it though!

Laura
35

Laura

11/22/2007

This is the recipe my Great-grandmother used and the only one my family likes. It is sweet, smooth and creamy with a delicious lemon flavor. The recipe is so easy and turns out great every time.

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