Lemon Icebox Pie I

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."


{{adjustedServings}} servings 345 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat broiler to 500 degrees F (260 degrees C).
  2. In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
  3. In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
  4. Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
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  1. 56 Ratings


I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg white...

I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it ...

This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temper...