Key lime pie: silky, sweet-tart lemon filling on a Graham cracker crust

Lemon Icebox Pie

A favorite in the South, especially as a coolant after barbecue or hot chicken, lemon icebox pie is a tongue-teasing balance of sweet and tart. Note that this pie, once assembled, needs several hours to chill before being served.

  • Prep Time: 3 hours 30 minutes
  • Yield: 8 Servings
  • 3 egg whites
  • 1 dash cream of tartar
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 tbsp grated lemon peel
  • 1 1/2 cups whipping cream
  • 1 9-inch pie shell or Graham cracker crust, baked and cooled
  • Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add the lemon juice, then the peel. The mixture will deflate a bit as you do this: Don't worry!
  • In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days.
  • Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.


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