This pie came together easily, though takes some time because you need to chill the lemon filling before the meringue can be added. I googled around looking for a lemon icebox pie, the recipe I came up with was mostly inspired by this one, with a few changes: http://www.stephsbitebybite.
9 full graham cracker cookies
7-8 tablespoons of butter, melted
2 tablespoons of sugar (I used a natural, not very sweet graham cracker, if you use a regular super market brand, you don't need this extra sugar)
1 can condensed milk
3/4 cup lemon juice
4 egg yolks
2 tablespoons of powdered sugar
4 egg whites
1/4 cup of sugar
- Preheat oven to 350
- For crust, pulse graham crackers in food processor until they are all crumbs. You want about 1 and 1/2 cup of graham crumbs.
- Mix crumbs with sugar and melted butter so crumbs are moist, you may not need the full 8 tablespoons of butter.
- Pour crumbs into a 9 inch pie place and using either your hands or the bottom of cup, press the crumb mixture up the sides of the pie plate to form a crust.
- Bake until golden and firm, about 12 minutes. Let cool completely.
- Whisk together lemon juice, egg yolks, condensed milk and powdered sugar until smooth. Pour into cooled pie shell.
- Bake in oven until set, about 10-12 minutes.
- Remove, let cool on rack completely.
- For meringue, put the egg whites into the bowl of an electric mixture and beat with the whisk attachment until soft peaks form. Slowly add the sugar and keep beating until glossy and stiff peaks form. These took my mixer only 5 minutes. It could take yours more or less.
- Spread the meringue mixture over the cooled pie and using a spoon or spatula whip up little spikes.
- Bake until meringue is lightly browned, about 15 minutes.
- I think this pie tastes best chilled, so chill for 4 or 5 hours before serving.